Firecracker Salmon

I guess growing up in Scandinavia makes me by default enjoy salmon dishes. Typically I tend to just grill the fish, weather permitting, or bake it in the oven. So when I was leafing through Costco’s membership magazine Connections and saw this recipe, I thought why not. It turned out to be an excellent option to spice up my salmon cooking. It is easy to make and is done in about an hour. I served it with a big green salad, but some jasmine or basmati rice would go well with it too.

The original recipe is for 4 servings but I bought less salmon thus my picture is only for two servings.

INGREDIENTS:

1.5 lb salmon fillet, skin removed and cut into strips

1/2 cup Sriracha sauce

1/2 cup brown sugar (or more to make it less spicy)

3 Tbsp reduced sodium soy sauce

3 garlic cloves, grated

2 tsp red pepper flakes

1 tsp salt (I left the salt out, soy sauce makes it plenty salty)

2 Tbsp canola oil (I used olive oil)

Chopped chives for garnish

STEPS:

Mix together Sriracha, sugar, soy sauce, garlic and red pepper flakes in a large bowl. Add the salmon fillets and marinate in a fridge for 30 to 60 minutes.

Preheat oven to 400F.

In a large, oven-proof skillet, heat oil over medium-high heat. Pan sear salmon on both sides, about 2 to 3 minutes on each side, until crispy.

Transfer the pan to oven and finish cooking through, about 5 minutes.

Garnish with chopped chives