STICKY SALMON

PREP TIME: 15 MIN.

COOK TIME: 10 MIN.

Indulge in BBQ-friendly perfection: Sticky Salmon served with an Oriental Salad drizzled with our tantalizing Yuzu Dressing. Elevate your summer grilling game!

INGREDIENTS

2 servings

  • A decent drizzle of Red Phoenix Yuzu Dressing
  • A big squeeze of Red Phoenix Sriracha for the Salmon marinade
  • 2 Little gem heads
  • Halve a red cabbage
  • One cucumber
  • A handful of multicolored radishes
  • Fill that same hand with edamame
  • 100 g of julienned carrot
  • Some pickled red onions
  • The last salted peanuts in the bag to garnish

Sticky Salmon

  • Red Phoenix Sriracha: 2 tbsp
  • Two lush salmon fillets
  • Soy sauce: 4 tbsp
  • A decent drizzle of Honey
  • A clove or two of garlic, finely chopped

Let’s get started

1

Slice the little gem lettuce and red cabbage into strips, the cucumber and radishes into slices, and the red onion into rings. Mix together with the carrot and edamame in a bowl. Season with Red Phoenix Yuzu dressing, and optionally some salt and pepper. Garnish with peanuts.

2

For the sticky salmon, mix all the ingredients except the salmon in a bowl. Cook the salmon skin-side down first, then flip and pour the sauce over the salmon. Let it simmer for a few minutes and serve.

3

PS. Easily make sticky salmon on the barbecue! Skewer the salmon on a stick and let the marinade soak in for an hour before cooking (covered in the refrigerator).

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