After two flavorful dinners from The Sriracha Cookbook — Ultimate Sriracha Burgers and Camarones a la Diabla — it was time for Sriracha dinner night #3. In this recipe, Sriracha plays a more subtle role, adding just a hint of spiciness to a sweet glaze balanced by the savory flavors of miso and soy sauce. Broiling caramelizes the glaze nicely, while cooking the salmon to a perfect medium/medium-rare. Most of the spice in this meal comes from the slaw. The addition of mint, peanut butter, and fish sauce is reminiscent of Thai flavors. It’s the perfect companion to the salmon, or try it as a zesty alternative to coleslaw at your next BBQ. We also made a quick side dish of sautéed sugar snap peas with fresh chopped mint to tie all the flavors together.
Miso-Sriracha Glazed Salmon
(From The Sriracha Cookbook; Serves 6)
3 TBS. toasted sesame oil
1/2 cup firmly packed light brown sugar
1/4 cup soy sauce
1/4 cup white miso paste
3 TBS. Sriracha
1 clove garlic, minced
nonstick cooking spray (or canola oil for greasing)
6 (6-oz.) salmon fillets, about 1-inch thick (alternatively, you can buy one large salmon fillet and divide it into portions after cooking)
6 sliced green onions, green part only, for garnish (reserve the white parts for the slaw!)
- Preheat the broiler.
- In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha, and garlic.
- Line a rimmed baking pan with foil (this will make clean-up much easier later on!) and spray with cooking spray (or lightly grease with oil). Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
- Broil 6 inches from the flame, basting the salmon twice with more glaze (we had some leftover so don’t feel like you need to use all of it). Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don’t be alarmed if you see some smoke. That’s what the soy sauce does when it’s caramelizing.
- Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve.
(From The Sriracha Cookbook; Serves 6-8)
For the Dressing:
1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice
1/4 cup Sriracha
2 cloves garlic, minced
2 TBS. fish sauce
1 TBS. grated ginger
2 TBS. sugar
For the Slaw:
1 1/2 lbs. napa cabbage, shredded
1/2 lb. red cabbage, shredded (we used green, so our slaw wasn’t quite as colorful)
2 carrots, peeled and julienned (we grated them)
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced (depending on your heat tolerance, you may want to omit this. It’s already pretty spicy with the Sriracha)
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
salt & freshly ground black pepper
- First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger, and sugar. Cover and refrigerate until ready to use.
- Next, make the slaw. In a large bowl, mix together the napa and red (or green) cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint.
- Add the dressing and toss to mix. Season with salt & pepper to taste.