It is hot. But also sweet. You can feel the garlic. And the roasted sunflowers seeds. But the fish retains its sea taste. Every single ingredient has its place in this recipe. You do not need to add any butter or oil - salmon is fatty enough. And the spread above the fillet seals it during baking and keeps the meat inside juicy and full of flavor. Baked salmon with Sriracha hot sauce and plum preserves is a dish which requires little effort and little time. And the end result is amazing. I took the sweet part of the recipe from here - the spicy Sriracha sauce was what I needed to contradict the sweetness of the plum preserve.
- 1 lb (500 g) salmon filet
- 4 Tbsp plum preserve
- 4 Tbsp Sriracha hot sauce
- 2 Tbsp peeled sunflower seeds (optional)
- 1 hot pepper, sliced thinely
- some cilantro or parsley, chopped
- salt to taste
Preheat oven to 390°F (200°C). Rinse and pat dry salmon filet. Put into a ovenproov tray and season with salt. Spread evenly the preserve above. Put into the oven and bake for 10 minutes. Take out of the oven and spread Sriracha over the preserve. Sprinkle sunflover seeds above and put salmon back in the oven. Bake for additional 10 minutes. Take out and serve with some sliced hot pepper and chopped cilantro above.