Outrageously Simple and Incredibly Delicious
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- ½ teaspoon sriracha
- 4 (8 ounce) sockeye fillets
- 1 bunch greens
For the Marinade
In a shallow pan, mix together brown sugar, mustard, soy sauce, and Sriracha. Place fillets flesh-side down, and marinate at room temperature for at least 30 minutes, up to 1 hour.
For the Salmon
Heat broiler to high, and place fish flesh-side up on a foil-lined sheet tray about 6 inches from heat source. Broil for approximately 5 minutes until glaze is bubbling and fish is beginning to flake.
Serve over greens, wilted with a touch of garlic, salt and pepper. We chose red chard.
Know Your Cook
- Chef Ali -
This recipe is outrageously simple and incredibly delicious. You can combine the marinade ahead of time and keep salmon in a Ziploc bag in the refrigerator for up to 24 hours. Return to room temperature before broiling though! ~ Chef Ali