Olivia Moultrie's Maple-Sriracha Glazed Salmon & Coconut Rice
Rated 5.0 stars by 1 users
Olivia Moultrie is the youngest American women's soccer player to turn professional, at age 13, and in 2021, she became the youngest player to play an NWSL regular-season game, at age 15. She is a proud Premier Catch partner and wild seafood lover - Premier Catch Sockeye Salmon is her favorite. This is Olivia's go-to recipe for Wild Alaskan Sockeye Salmon with a maple sriracha glaze and coconut rice!
Author:Declan Chapin

Ingredients
-
8oz of Wild Alaskan Sockeye Salmon
-
3 tbsp Sriracha
-
3 tbsp Maple Syrup
-
2 tbsp water
-
1 tsp Cornstarch
-
Avocado Oil
-
Garlic Salt
-
White Rice
-
Coconut Cream or Coconut Milk
-
Monkfruit Sweetener or Sugar
Directions
In a pan over medium-low heat, cook equal parts sriracha and pure maple syrup with like 2-3 tbsp water and a teaspoon of cornstarch until thick.
Spray the frozen salmon with avocado oil and sprinkle with garlic salt. To cook, air fry it at 400 for 13-15 mins. **If your salmon is already thawed, cook it for about 7 minutes.
For the rice, she uses microwave rice and adds a dollop of fresh pure coconut cream (hard stuff on top of a can of coconut milk) or just a splash of pure coconut milk with a sprinkle of monkfruit sweetener/ sugar and a sprinkle of salt.
Stir together and can thicken in microwave (30 sec intervals) if needed.
Top rice with salmon and sauce then add any veggie and enjoy!
Multi-column
Shop Our Wild Seafood
Let's Hook Up!
Sign up for exclusive offers, free recipes & new product releases. 10% off when you join!