Sudbury District Nurse Practitioner Clinics
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Maple Sriracha Salmon

garlic, ginger and onions on cutting boardPrep: 10-15 minutes for prep and ideally 60+ minutes for marinating (but can be done in 30!)
Cook: 15 minutes
Total: 1 hour 30 minutes

Ingredients

1 fillet or
4 portions Salmon
2 T Maple syrup (Honey can also be used in place of maple syrup)
1-2 T Sriracha (Adjust this hot sauce to your own taste buds!)
2 T Soy sauce, low sodium
1 clove Garlic, fresh, crushed and minced
1-2 tsp Ginger, fresh, grated (optional)
2 T Water
1 T Oil for pan cooking
Optional – green onions, diced

Step 1. Make your marinade

In a large sealable bag or reusable container with a lid add the maple syrup, sriracha, soy sauce, garlic, ginger, and water. Mix ingredients together.
Add your fish fillets to the marinade, making sure to combine everything so that fillets are sitting in the marinade. Place in the fridge for 1 hour.

Step 2. Baking

Pre-heat your oven to 425°F. Place parchment paper or aluminum foil on pan or spray pan with non-stick spray. Place your fish on the pan, discarding extra marinade. When the oven reaches 425°F, place the pan in the oven and bake for approximately 15 minutes. Fish should be opaque and flakey when done.

Step 3. Serve

Optional – you can peel the skin off the fillets to serve, or serve as is. Diced green onions can also be sprinkled on top to add some lovely flavour and texture.
Enjoy as part of a balanced meal, aiming to include a variety of vegetables and a higher fibre starch like roasted potatoes or rice.

Extra notes:

This marinade is also great for other types of fish, as well as chicken and beef. Be sure to discard extra marinade after using once – this is for single-use only!

pdfSDNPC_Recipe_-_Maple_Sriracha_Salmon

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