Name: Sweet & Sour Sriracha Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Pan-Asian
Ingredients: 1/2 cup pineapple preserves; 2 tsp grated ginger root; 1/4 cup Traina Foods Sun Dried Tomato Sriracha Ketchup; 4 salmon filets; 1 cup small diced pineapple; 1/3 cup small diced red pepper; 2 Tbs chopped cilantro; 1/3 cup chopped scallions; 1 T extra virgin olive oil; 1/8 tsp ground black pepper; salt to taste; sesame seeds for garnish

Description

Sweet, sour and spicy converge on salmon filets along with a pineapple and pepper salsa.

Ingredients

Scale

1/2 cup pineapple preserves
2 tsp grated ginger root
1/4 cup Traina Foods Sun Dried Tomato Sriracha Ketchup
4 salmon filets
1 cup small diced pineapple
1/3 cup small diced red pepper
2 Tbs chopped cilantro
1/3 cup chopped scallions
1 T extra virgin olive oil
1/8 tsp ground black pepper
salt to taste
sesame seeds for garnish

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Instructions

Pre-heat your oven on ‘broil’ and place the rack on the upper 1/3 of the oven.
Mix together the pineapple preserves, grated ginger and Traina Foods Sun Dried Tomato Sriracha Ketchup.
Place salmon filets skin side down on a baking pan and brush the pineapple/ketchup mixture over top of the filets.
Place salmon in the oven under the broiler and allow to broil for 8 to 11 minutes, depending on thickness. Salmon is done when it’s firm throughout and easily flakes, but still moist. This typically happens between 130 and 140F, however the FDA recommends 145F for salmon. Be aware, though of carry-over cooking. After you remove a protein from an oven or grill, it will continue to rise in temperature for several minutes.
While the salmon is cooking, prepare the salsa. Combine all remaining ingredients into a bowl and toss to combine.
Once salmon is cooked, serve garnished with the pineapple salsa and sprinkle with sesame seeds.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Entree
Cuisine: Pan-Asian