Being a blogger already is quite amazing enough, but being invited to press days to discover some new ingredients and products, is even more amazeballs. So when I got invited to the Yapado Press Days, I was super eager to see what they had in store. One of the many products I got to test, was Sriracha sauce from a brand called Go-Tan. I had never tried Sriracha sauce before and was slightly concerned about how spicy this hot chili sauce (made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt) would turn out to be but by turning this into a marinade with some honey, sugar and rice wine, I ended up with such a beautiful mix of flavors that was packed with a bit of spiciness from the Sriracha sauce, a bit of sweetness from the honey & sugar and the aromatic flavors from the rice wine. I had tried hot chili sauces before but some of them had quite an unpleasant artificial taste or even smell to them, but the Go-Tan Sriracha sauce is top-notch!
What I did next was marinate some salmon fillets in this delicious sauce for a couple of hours and then simply pan-fried it and served it with some ciabatta bread and an avocado – tomato salsa with a lime juice dressing. I really believe that this is going to be a massive hit on any barbecue dinner you might have during the spring or summer.
Time: at least 2 hours to marinate
Serves: 2 people
- 300g salmon fillet (tip: try and find 2 pieces of 150g)
- 1 red onion
- 1 avocado
- 3 small sized tomatoes
- 1/2 lemon
- 1 green Spanish pepper
- 2 ciabatta rolls
- 2 tablespoons of fresh flat-leaf parsley
- 50ml Sriracha sauce (I used Go-Tan’s sauce)
- 2 tablespoons of honey
- 2 tablespoons of rice wine (I use Hua Tiao, which is a cooking wine)
- 2 teaspoons of sugar
- salt & pepper (5 grinds of each)
- Optional: green salads
Make sure that you start at least 2 hours before you want to serve this recipe! In case you bought on piece of salmon for 2 people: cut it in half. Mix together honey, rice wine and sriracha sauce and a few grinds of pepper and salt. Take a deep plate or bowl that can fit your salmon pieces. Use a Pastry/ Basting Brush to rub the marinade all over the top of the salmon and then flip the salmon over and do the same for the bottom. Don’t forget the sides by the way! Pour whatever marinade you have left into the bowl/plate and put it in the fridge for at least 2 hours, and flip the salmon over halfway through.
There really isn’t anything you can do in the meanwhile as the other ingredients should only be prepared when you’re about ready to serve your food.
Once the salmon has sufficiently marinated, take it out of the fridge and sprinkle the sugar on top of the salmon pieces, which will make it a bit sweeter. If you prefer it to be as spicy as you can get, simply stay away from the sugar and pour all the remaining marinade on top of the salmon once you start to cook it. Heat up some olive oil in a frying pan and sear the salmon on both sides, until it’s baked fully through and is no longer pink on the inside. This really depends on the thickness of the salmon, but it took me about 5 minutes on each side. Alternatively, you can also grill the salmon on a barbecue or grill.
Meanwhile, put the ciabatta in the oven according to instructions on the package.
Next up is the salsa! Slice up the red onion in small rings, slice the tomatoes up in small chunks and do the same for the avocado. Finely slice the Spanish pepper up in really tiny pieces, I mean really tiny! It’s a very spicy ingredient and you do not want to east a big chunk of it when you have a taste of the salsa. Drizzle some lime juice on op, stir it all together a bit and then add the flat-leaf parsley. You can serve this with some green salads, but it’s not necessary.
By now everything should be baked, cooked and sliced so let’s get eating! You can either eat the salmon and ciabatta separately, or slice the ciabatta up in pieces of the same size as the salmon, if that wasn’t already the case, and eat them as a burger (which is what I did).