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
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
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.
