SRIRACHA MAPLE SALMON
Recipe from “Cook with Confidence” by Dennis Prescott.
Photo: Elsabie Templeton
Sriracha Maple Salmon with jasmine rice & stir-fry vegs. Airfryer 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 airfryer 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.
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