Tequila & Sriracha Glazed Salmon

If you have about 20 minutes to spend in the kitchen, Tequila & Sriracha Glazed Salmon might be a tremendous gluten free, dairy free, fodmap friendly, and pescatarian recipe to try. This recipe serves 4 and costs $3.59 per serving. One portion of this dish contains approximately 28g of protein, 10g of fat, and a total of 229 calories. It is brought to you by Life as a Strawberry. If you have salmon, sriracha, tequila, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. 577 people found this recipe to be scrumptious and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Similar recipes include simple sriracha marmalade glazed salmon, Sriracha Glazed Salmon with Asian Avocado Salsa, and Tequila-Glazed Chicken with Jalapeño.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 tsp. extra virgin olive oil

1 tsp. fresh cilantro, chopped

1 lime, cut into wedges

4 5-oz. salmon servings

salt and pepper to taste

1 Tbsp. Sriracha

2 Tbsp. tequila

Equipment:

whisk

bowl

oven

Cooking instruction summary:

In a small bowl, whisk together sriracha, tequila, olive oil, salt, pepper, and cilantro to form a glaze. Brush half of the glaze over salmon portions. Bake salmon at 375 for 6 minutes, then pull it out of the oven and brush the remaining glaze over salmon. Return salmon to the oven for 5-7 minutes, until cooked through. Serve salmon with a lime wedge on the side. Squirt lime juice over the fish before you eat. Enjoy!

 

Step by step:


1. In a small bowl, whisk together sriracha, tequila, olive oil, salt, pepper, and cilantro to form a glaze.

2. Brush half of the glaze over salmon portions.

3. Bake salmon at 375 for 6 minutes, then pull it out of the oven and brush the remaining glaze over salmon. Return salmon to the oven for 5-7 minutes, until cooked through.

4. Serve salmon with a lime wedge on the side. Squirt lime juice over the fish before you eat. Enjoy!


Nutrition Information:

Quickview
228k Calories
28g Protein
9g Total Fat
1g Carbs
52% Health Score
Limit These
Calories
228k
11%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
1g
1%

  Sugar
0.32g
0%

Cholesterol
77mg
26%

Sodium
342mg
15%

Alcohol
2g
14%

Get Enough Of These
Protein
28g
57%

Vitamin B12
4µg
75%

Selenium
51µg
74%

Vitamin B6
1mg
59%

Vitamin B3
11mg
56%

Vitamin B2
0.55mg
32%

Phosphorus
287mg
29%

Vitamin B5
2mg
24%

Vitamin B1
0.33mg
22%

Potassium
716mg
20%

Copper
0.37mg
18%

Magnesium
42mg
11%

Folate
36µg
9%

Vitamin C
7mg
9%

Iron
1mg
7%

Zinc
0.93mg
6%

Calcium
22mg
2%

Fiber
0.48g
2%

Vitamin A
72IU
1%

Manganese
0.03mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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