The Ultimate in Umami — Salmon with Sriracha, Maple Syrup & Lime

The Ultimate in Umami — Salmon with Sriracha, Maple Syrup & Lime

Switch it up tonight with our line-caught Coho salmon from Alaska. Coho is slightly milder in flavor than Sockeye but with the same beautiful red-orange color. Because wild salmon is not in season, this is the highest quality fish on the market right now. It's frozen at sea to ensure optimal freshness.

Salmon is extremely high in healthy omega-3 fats and is as satisfying in flavor as a piece of steak. We love the recipe below for it's added punch of hot, spicy, sour and sweet. These four elements are what make Asian cuisine so savory. 

The recipe calls for Sriracha sauce but a great alternative would be KimKim Korean Hot Sauce. It's locally made in Virginia and is similar to the more common ssamjang sauce found on Korean tables. 

We also highly recommend Noble Barrel Matured Maple Syrup. It's unlike anything we've ever had. They pour their heart and soul into crafting this syrup. This blurb from their site says it all:

The Noble brand of handcrafted wares is proud to bring you Noble Tonic 01: Tuthilltown Bourbon Barrel Matured Maple Syrup. Noble procures medium amber grade Maple syrup from heritage sugar shacks in the ancient maple orchards of Québec. The syrup is then matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon. This combination and process produces a distinct bourbon, maple and oak flavored syrup. Tuthilltown is New York's first whiskey distillery since the age of Prohibition. This small batch micro-distillery, using locally sourced heirloom corn, apples and grains, embodies the new American pioneering spirit of our age. Noble Handcrafted reflects this same spirit. We hope you enjoy this collaboration of tradition and craft.


Salmon with Sriracha, Maple Syrup & Lime (From the cookbook It's All Good)
Serves 4

1 1/4 lbs salmon filet
Zest of 1/2 lime
1 1/2 tbsp freshly squeezed lime juice
1 1/2 tsp Sriracha or KimKim Korean Hot Sauce
1 tbsp Tonic Maple Syrup
Course sea salt
2 tbsp roughly chopped cilantro

Preheat the oven to 425 degrees.

Whisk together the lime zest and juice, sriracha, and maple syrup along with a pinch of salt. Line a baking dish with parchment paper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking, about 15 minutes. Sprinkle with cilantro and serve.

 

 


Leave a comment

Get special discounts and
exclusive updates

Follow The Organic Butcher
On instagram
Special Orders