I substitute chinese hot sauce for the adobo sauce. We grilled ours instead and it was delicious! NOTE: Ingredients can be halved as follows: 2 tablespoons maple syrup, 2 tablespoons soy sauce, 1/4 teaspoons crushed red pepper flakes. Everyone raved about it and it's my new favourite salmon recipe.and I don't even like salmon.Īdded ginger, garlic and Vietnamese hot sauce (instead of abodo) and marinated for about an hour. Brush mixture on cooked meat, or it could also be used as a marinade. This recipe was fantastic!! The marindare/sauce is outstanding! I used wild sockeye salmon and chose to cook the salmon on a cedar plank on the BBQ and I think this made it even better. ![]() I was concerned about the spiciness of the adobo sauce so I added a couple of dashes of chili powder (made from adobo) and it added enough punch but not heat, so edible for the kids. ![]() My 5 and 7 year olds couldn't get enough - they ate a lot of this! I made this last week and will make it again tomorrow. This was delicious, melted in our mouths. My family, especially my 12 year old daughter, LOVED it. The salmon instead of cooking it in the pan. It's better to undercook salmon that overcook it. I used about 1 tablespoon adobo sauce instead of 1 teaspoon, and marinated for about 45 minutes. Sweet/spicy reduced sauce is simple and really tasty.ĭelicious!! Made this for Valentine's Day and the recipe was perfect. i have been cedar planking it, gives it a little more smokiness too. i use chili garlic paste, and with a pretty heavy hand, and i think the balance of sweet and hot, with the smokiness of maple syrup, is perfect. although it can also impress for a fancier meal. Used a hot sweet chili sauce on the vegetables.įollowed the recipe and it was delicious! I served with edamame and cous cous. Served it with stir fried vegetables from TJ's and a brown/wild rice and white rice combo. The marinade was easy to make and the salmon turned out awesome. ![]() It was raining and not a good time to grill. Love this recipe! easy and delicious! the only change was that we included sriracha as we did not have adobo on hand It got a little caramelized and messy in the pan but if you like salmon skin it is a nice way to go. Also, I made with skin on, pan fried skin side down for 3 minutes and finished in 400 degree oven for 9 minutes. To substitute for adobo I used 1 TBS tomato paste, one tsp chipotle powder and 1/2 tsp cumin. Just pour the sauce on after and let it sit for a minute. Because I grill, I don't marinate, it burns the maple syrup. I can't begin to guess how many times I've made this.
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