February 3rd, 2014

Maple Sriracha Roasted Salmon

Maple Sriracha Roasted Salmon recipe | One Hungry Mama

It all started with homemade Hoisin Sauce, the recipe that set me on the right foot with Gwyneth Paltrow’s chided cookbook, It’s All Good. As much as I don’t want to, I like this cookbook. And though there are many recipes I’ll never try (isn’t that the case in every cookbook?), there are plenty that I’m eager to put to the test. So far:

The Hoisin Sauce is a major success. I’m kind of obsessed with it.

The Teriyaki Chicken was not for us. I guess that’s what I get for trying “Detox Teriyaki Sauce.” Hey, I was clear when I first wrote about this book that there was plenty of cringe-worthy stuff here. That doesn’t make all the recipes bad.

This Maple Sriracha Roasted Salmon was a hit. A simple, easy, super healthy weeknight meal. You can easily dial the heat up or down depending on your eaters. This is a fab family food find, which makes 2 out of 3. So far, not so bad.

I can easily imagine this recipe becoming a go-to weeknight meal. To adjust the heat, I start by using very little Sriracha in the sauce and pour the mild version over the kids’ salmon. Then I add more sriracha before pouring the sauce over the adult portions. I’ve included the measurement for Sriracha as written in the book in the recipe below, but keep my adjustments in mind when you cook. You don’t have to use as much or you can easily use less. Or both. Just taste as you go.

Serve this with rice and some steamed broccoli, sautéed green beans, or bok choy and dinner is on the table in 20-30 minutes, max. This meal makes great baby food and leftover salmon also makes a mean salmon salad sandwich for lunch (and school lunch!) the next day. You can also grill the salmon instead of roasting it.

Maple Sriracha Roasted Salmon
From It’s All Good by Gwyneth Paltrow
(Can be shared with kids 6+ mos)*
Serves 4

Zest of 1/2 a lime
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon good-quality, all-natural maple syrup
1 1/2 teaspoons Sriracha**
Salt
1 1/4 pounds salmon fillets, skin discarded
2 tablespoons chopped cilantro

1. Preheat oven to 425 degrees. Whisk together lime zest, juice, syrup, Sriracha, and a pinch of salt; set aside.

2. Line a baking dish with parchment, place salmon on top, and pour maple syrup mixture over the fish.** Place in oven and roast until the salmon is cooked to desired temperature. The fish should be just cooked through at about 15 minutes, depending on the thickness. Serve sprinkled with chopped cilantro.

*Note: This is a great meal to share with your very little eaters. Keep the sauce light on the heat, but also keep in mind that you don’t have to skip the Sriracha all together. Spices and even a touch of heat are safe for babies! Puree or pulse your little one’s portion plain or with rice, quinoa, yogurt or some other delicious accompaniment. And don’t forget to include the cilantro for added flavor!

**Note: See note in post above recipe about modulating the heat. You can do this for each individual serving. There’s no reason why one person in the family can’t have this spicy while the rest go for a more mild version, or vice versa.

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