SWEET & SPICY SALMON TACOS WITH PINEAPPLE SALSA

INGREDIENTS

SALMON

3 pound salmon side (skin on)

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons sriracha hot sauce

1 tablespoon toasted sesame oil

2 tablespoons pure maple syrup

2 tablespoons brown sugar

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 lime, zested

sesame seeds

SALSA

1 1/2 cups pineapple, diced small

1/2 cup red onion, finely diced

1/4 cup cilantro, chopped

2 tablespoons fresh lime juice

salt and pepper

SOUR CREAM

4 tablespoons sour cream

1 tablespoon sriracha hot sauce

2 teaspoons fresh lime juice

EXTRAS

flour or corn tortillas (your preference)

limes

cilantro

directions

In a large freezer bag or high sided dish combine soy sauce, rice vinegar, sriracha, sesame oil, maple syrup, brown sugar, garlic, ginger, and lime zest to create the marinade for the salmon. Mix all ingredients and add the salmon to the marinade. Cover and chill in the fridge for 2-4 hours.

Preheat oven to 400F.

When salmon is ready to cook, remove from marinade and place on a parchment paper lined sheet tray skin side down. Place the tray in the oven and cook for 20-25 minutes (depending on thickness).

Turn oven to broil and cook for an additional 3-5 minutes or until the top of the salmon starts to brown and the salmon easily flakes apart. Remove the salmon from the oven and sprinkle with sesame seeds.

To prepare the salsa, combine the pineapple, red onion, cilantro, and lime juice in a small bowl. Season with salt and pepper.

To prepare the sour cream, mix sour cream, sriracha and lime juice together in a small bowl.

Serve salmon with tortillas, salsa, sour cream mixture, cilantro and limes.