Whole Foods Firecracker Salmon Recipes

FIRECRACKER SALMON

Steps:

• In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
• Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
• Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
• Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
• Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)Transfer to plate and repeat with remaining salmon.
• Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.Serve warm with chopped chives.

FIRECRACKER SALMON

Steps:

• Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
• Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
• Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

FIRECRACKER SALMON

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 the marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat.
• Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade.
• Lightly coat your grill pan with some oil, you can moisten a paper towel with oil and rub the pan.
• When the pan heats up place salmon skin side down, and cook over medium heat for 3-4 minutes.
• Turn the salmon and cook further until salmon starts to flake.
• Serve with a handful of tender stem broccoli, steamed or boiled for 1 minute and seasoned, and the remaining marinade drizzled over.

WHOLE FOODS FIRECRACKER SALMON

Steps:

• In a small bowl, whisk together peanut oil, vinegar, green onions, soy sauce, ginger, brown sugar, sesame oil, chile flakes and garlic. Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coat evenly. Cover and refrigerate for 4 to 6 hours. Prepare a grill for medium heat cooking. Using a grill brush, brush the grill grates with canola oil. Remove salmon from the marinade, shaking off any excess. Arrange salmon and peppers on the grill grates. Grill salmon, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes. (Alternatively, wrap each fillet in foil to form a packet and grill for 20 to 25 minutes.) Grill peppers, flipping frequently until soft and evenly charred, about 8 minutes. Slice and scatter over the top of grilled salmon and serve.