Grilled Sriracha Salmon

We adapted this recipe from a Traeger classic; its app has hundreds of delicious recipes that work perfectly on a pellet grill or can be modified to suit whatever BBQ you own. 

Ingredients

INGREDIENTS ­– MARINADE

2 tbsp soy sauce

1 tbsp rice wine vinegar

2 tbsp sriracha hot sauce

1 tbsp toasted sesame oil

¼ cup pure maple syrup

3 garlic cloves, minced

1 tbsp grated fresh ginger

Finely grated zest of 1 lime

Salt and pepper to taste

SALMON – 1 (approx. 1.25kg) salmon side (skin on)

INGREDIENTS ­– Salsa

1½ cups diced fresh pineapple

1 large ripe avocado, peeled and diced

½ cup finely diced red onion

¼ cup finely chopped coriander leaves

2 tbsp freshly squeezed lime juice

½ tbsp apple cider vinegar

Salt and pepper to taste

INGREDIENTS ­– To serve

1 tsp toasted sesame seeds

Small bunch coriander

Thinly sliced radishes and courgettes

Slices of lime

Method

1. For the marinade: In a bowl combine all the ingredients and mix well.

2. Place the salmon in a large freezer bag (or high sided dish) and pour over the marinade. Cover and chill in the fridge for 2 hours.

3. When ready to cook, set the temperature to 230ºC.

4. Line a large baking sheet with parchment paper. Place the salmon on the prepared baking sheet, skin side down. Brush the top of the fish all over with the marinade, then transfer to the grill. Cook for about 15 minutes, until cooked through (internal temp 63ºC)

5. While the salmon is cooking, prepare the salsa by combining all the ingredients in a medium bowl.

6. After removing the salmon from the grill, sprinkle with toasted sesame seeds, garnish with coriander, radishes and courgettes and serve with the salsa. 

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