Snappy Salmon

CHEF
The Art Institute of Charlotte Junior chef Nivit Tipvaree

TROPICAL FOODS INGREDIENT
Firecracker Hot & Spicy®

PREPARATION TIME
40 minutes

COOKING TIME
15 minute

SERVINGS: 2

INGREDIENTS
Marinade
¼ cup soy sauce
1/3 cup brown sugar
¼ cup olive oil
¼ cup red wine vinegar

Salmon
1 cup Tropical Foods Firecracker Hot and Spicy®
2 salmon fillets, skin on
1 tbsp. extra virgin olive oil
¼ cup panko breadcrumbs
1 tsp. salt
1 tsp. ground black pepper

Sautéed Spinach
1 tbsp. butter
1 tsp. extra virgin olive oil
2 small shallots, chopped
10 oz. baby spinach
1 garlic clove, minced
Salt and pepper to taste
INSTRUCTIONS
Pre-heat oven to 400°. Place salmon fillets in a shallow dish, set aside.

Marinade
Combine ingredients for marinade and whisk until brown sugar is dissolved. Pour the marinade over the salmon to cover evenly. Cover dish and refrigerate for 30 minutes.

Salmon
In a food processor, grind Firecracker Hot and Spicy® mix. When processed, combine with breadcrumbs, salt, and black pepper. Remove salmon from marinade and dredge fillets, flesh side down, into the crust mixture. Heat a medium skillet on medium-high heat with extra virgin olive oil just to cover bottom of pan. When heated, place salmon fillets crust side down and cook 2-3 minutes. Transfer salmon fillets crust side up, onto a baking sheet and cook 8 minutes or until fillets are flaky. Remove from pan and serve hot.

Sautéed Spinach
Heat a medium skillet on medium-high heat with butter and extra virgin olive oil. Add shallots and cook 2 minutes. Add garlic and toss around in pan. Add spinach and cook, stirring until spinach is wilted. Season with salt and pepper and serve hot along with salmon fillets

Tags: Art Institute, brown sugar, clove, fall recipe, Firecracker Hot & Spicy, recipe, shallots, soy

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