I almost didn't try this because of the sriracha sauce. I have heard that is WAY spicy and the little taste I took from the bottle I bought did not disappoint. But since I'd bought it I was committed.
If you know me you know I'm not good with too much spiciness It has bothered my stomach for years. But I've found as I've gotten my diet under control with the IP protocol, I haven't had the troubles that I've had in the past. So I thought - what the heck. It sounds tasty. I can always adjust the spiciness if its too much.
Let me tell you it was amazing!! The other ingredients in the glaze neutralized the heat while still leaving a lot of the flavor of the sriracha sauce. I sauteed asparagus with it and since I didn't want to have the opened packet of syrup lying around I dumped that in the pan with some salt and pepper. It turned out really good too.
Here is the glaze recipe
INGREDIENTS
- Juice and zest of 1/2 lime (I used 1 TB of lime juice and no zest)
- 1 tablespoon Walden Farms Pancake Syrup
- 1 1/2 teaspoons tsp sriracha sauce
- 1/2 teaspoon coarse sea salt (I used fine sea salt)
- 1 1/4 lbs pounds salmon fillet, skin removed
- 2 tablespoons coarsely chopped cilantro (I used dried cilantro)
PREPARATION
Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.
Enjoy!
No comments:
Post a Comment