Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
1
15 minutes
5 minutes
Asian-Inspired
Main Course
Cubed wild Alaska sockeye salmon marinates in a sweet chili-sriracha glaze, then sears until caramelized and is served with a quick sesame cucumber salad.
½ cup low sodium soy sauce or coconut aminos
2 tbsp sweet chili sauce
1-2 tsp sriracha (more for more heat)
1 tsp minced garlic
optional: pinch of red pepper flakes
salt & pepper, to taste
green onions, chopped, for topping
avocado oil, for the skillet
1 cucumber, thinly sliced
1 tbsp rice vinegar
2 tsp sesame oil
2 tsp sugar or honey
1 tsp soy sauce
pinch of salt
black sesame seeds, to garnish
In a medium bowl, whisk together low sodium soy sauce (or coconut aminos), sweet chili sauce, sriracha, minced garlic, red pepper flakes, salt, and pepper.
Thaw salmon and pat dry. Chop into 1” cubes and toss in the marinade until evenly coated.
Cover and let marinate for 2 hours or overnight.
Heat avocado oil in a skillet over medium-high heat.
Sear salmon for 2-3 minutes per side.
Top with green onions. Serve immediately and enjoy!
In a small bowl, combine rice vinegar, sesame oil, sugar, soy sauce, and salt.
Toss the sliced cucumber in the vinegar mixture, then sprinkle with black sesame seeds.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
