Sweet Sriracha Salmon Recipe
Fresh Atlantic salmon filet rubbed with a candied Sriracha blend, fire grilled, and topped with our lemon compound butter served with SnakeBite rice and seasonal vegetables.
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Ingredients
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Salmon
Lemon Compound Butter
SnakeBite Rice
Seasonal Vegetables
Method
Preparation of Salmon
- 1
Make the Sriracha Rub
In a small bowl, combine Sriracha sauce, brown sugar, garlic powder, salt, and black pepper. Mix until a paste forms.
- 2
Rub the Salmon
Generously rub the Sriracha blend over both sides of the salmon filets. Let sit for 15-20 minutes to marinate.
Lemon Compound Butter
- 3
Prepare the Butter
In a medium bowl, mix the softened unsalted butter, lemon zest, lemon juice, and chopped parsley until well combined. Shape into a log and wrap in plastic wrap. Refrigerate until ready to use.
SnakeBite Rice
- 4
Cook the Rice
In a saucepan, bring the chicken broth to a boil. Add the long-grain rice and Sriracha sauce. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed. Once done, fluff with a fork and stir in sliced green onions.
Grilling and Vegetables
- 5
- 6
Prepare the Vegetables
In a large bowl, toss the mixed seasonal vegetables with olive oil, salt, and black pepper. Grill alongside the salmon for about 5-7 minutes, turning occasionally until tender and slightly charred.
