Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw”
by Chef Drew Johnson
Kincaid Grill
serves 4
Maple-Sriracha Glazed Grilled Alaskan Red Salmon
1 cup grade-A maple syrup
1 tbsp. Sriracha hot sauce
1 tbsp. apple cider vinegar
Four 6-oz. portions Alaska red salmon fillets
Salt and pepper to taste
Non-stick spray
For the Glaze: Combine all ingredients in a small sauce pan and reduce over low heat. Reduce by half. Cool to room temperature and reserve for basting the salmon. This can be made ahead.
For the salmon: Preheat your favorite outdoor grill. I prefer charcoal. Pat the salmon dry and season with salt and pepper. Spray the salmon with a light coating of non-stick spray. Place fillets presentation-side down. Cook until forming grill marks. Flip the salmon and continue cooking. After flipping, baste with the Maple-Sriracha Glaze. Cook the salmon to an internal temperature of 115 degrees. This can be measured with a probe thermometer. This will ensure the fish remains moist. Baste with additional glaze before serving. Serve immediately.
Kohlrahbi and Green Apple “Kohl Slaw”
1 large bulb Kohlrabi – peeled and julienned
1 green apple – Julienned
1 red bell pepper – julienned
1 bunch of green onions – chopped into rings
½ bunch of cilantro – minced
1 tbsp. apple cider vinegar
1 tbsp. mayonnaise
2 tsp. granulated sugar
Salt and pepper to taste
Julienne all vegetables (long, thin strips). Chop cilantro and slice green onions. Add to a mixing bowl. In a separate mixing bowl combine the apple cider vinegar, mayonnaise and sugar. Add the vegetables to that and toss. Season the slaw with salt and pepper. Serve immediately.
Kincaid Grill
6700 Jewel Lake Road