By Angela McGowan
I like salmon, but I don’t love it. I cook it for my family almost every week because it’s very healthy. I usually do a sweet and spicy Asian inspired marinade or glaze. But yesterday when I reached to get the salmon out of the fridge, there was the sriracha sauce right beside it. I immediately thought of that joke about how sriracha makes everything taste better from the Oatmeal.com. Then I got the idea to coat the fish with sriracha before baking it. After I slathered my salmon in sriracha, I saw my husband walking around with a jar of peanuts. Then I thought spicy crunchy salmon? Perfect. I ground up some peanuts, sprinkled them on top, and baked the salmon.
To go along with the fish I made some quick and easy roast red potatoes with olive oil, salt, pepper, oregano and cilantro. For a non-spicy salmon for my son, I omitted the sriracha and just coated with ground peanuts.
Yield: Serves 4
Peanut Crusted Sriracha Salmon
Ingredients:
- 4 salmon filets, or 1 filet per person
- Sriracha (enough to cover fish, about 1 tablespoon per filet)
- 1 cup Peanuts, ground in the food processor
Directions:
1. Preheat oven to 450 degrees. Cover fish in sriracha. Sprinkle with ground peanuts
2. Bake at 450 degrees until fish is firm and flaky, about 10 - 15 minutes.
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