SRIRACHA MAPLE SALMON
Sriracha Maple Salmon with jasmine rice & stir-fry vegs. Airfrier method. It’s utterly delicious, I can absolutely recommend it.
- Marinade for salmon:
- ¼ cup pure maple syrup (replace with honey if you don’t have the real thing)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- zest of 1 lime
- skin on salmon fillet (I had 2 x 150g pieces)
Mix the marinade together and put together with salmon in a dish just big enough to fit the salmon in or put in a zip lock freezer bag. Seal dish with clingwrap and put in the fridge for up to 8 hours. I only had mine in fridge for 1 hour while prepping my fresh veggies.
Place brown paper liner in airfrier under the rack. Heat to 195°C.
Spray the rack with nonstick spray and place the salmon pieces skin side down on the rack. Brush marinade over the top.
Airfry for 8 min. Brush once or twice during the time with marinade.
Do not turn the salmon over, leave it with skin side at bottom.
Sprinkle with sesame seeds (I only had black ones) and serve immediately with rice, noodles or vegetables. Serve with lime wedges and extra soy for the vegetables.
Recipe from “Cook with Confidence” by Dennis Prescott.
Photo: Elsabie Templeton
