FRESH with a spicy flare! The refreshing combination of cilantro and lime juice, mixed with the sassy sidekick of sriracha leaves your taste buds bursting with excitement. **This recipe includes peanut oil.
4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen
Sea salt, to taste
Heat oven to to 350°F. In a mini food processor or coffee grinder, mix cilantro, sriracha sauce, lime juice and peanut oil.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
Place salmon portions on a spray-coated baking pan; season with sea salt. Spoon and spread cilantro mixture onto seafood. Roast for 15 to 20 minutes for frozen salmon or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Variation: For a thicker spread, use 2 tablespoons mayonnaise instead of the peanut oil.
Captain Tony just wrapped up the 9th annual, Wild Alaska Salmon & Seafood Fish Parade in Atlanta this past weekend. The incredible turnout of people, newcomers and regulars, made this year another huge success! Much of the weekend was spent, toasting, sharing AMAZING food, swapping stories and especially laughs. Some enjoyed the festivities a little more than others…Oh those Wild Alaska boys! Tony and the crew can’t wait to do it all again next year!