SRIRACHA SPREAD ALASKA SALMON
Prep Time: 10 Cook Time: 20
Servings: 4
Heat oven to 350ºF. In a mini food processor or coffee grinder, mix cilantro, sriracha sauce, lime juice and peanut oil.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions on a spray-coated baking pan; season with sea salt. Spoon and spread cilantro mixture onto seafood. Roast for 15 to 20 minutes for frozen salmon or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Variation: For a thicker spread, use 2 tablespoons mayonnaise instead of the peanut oil.
Nutrients per serving: 264 calories, 11g total fat, 2g saturated fat, 36% calories from fat, 117mg cholesterol, 41g protein, 1g carbohydrate, 0.2g fiber, 121mg sodium, 18mg calcium, and 1230mg omega-3 fatty acids.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions on a spray-coated baking pan; season with sea salt. Spoon and spread cilantro mixture onto seafood. Roast for 15 to 20 minutes for frozen salmon or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Variation: For a thicker spread, use 2 tablespoons mayonnaise instead of the peanut oil.
Nutrients per serving: 264 calories, 11g total fat, 2g saturated fat, 36% calories from fat, 117mg cholesterol, 41g protein, 1g carbohydrate, 0.2g fiber, 121mg sodium, 18mg calcium, and 1230mg omega-3 fatty acids.
1 cup cilantro leaves
2 Tablespoons sriracha sauce (Thai chili sauce)
1-1/2 Tablespoons fresh lime juice
1 Tablespoon peanut oil
4 Alaska Salmon steaks or fillets (6 to 8 oz. each)
Sea salt, to taste
2 Tablespoons sriracha sauce (Thai chili sauce)
1-1/2 Tablespoons fresh lime juice
1 Tablespoon peanut oil
4 Alaska Salmon steaks or fillets (6 to 8 oz. each)
Sea salt, to taste