Sorry, it’s been awhile since I’ve posted anything. Last week was super busy for me. I had a great time at the Bacon and Beer Festival on Saturday. I was there selling my cookbook with my friend who happened to win second place in a bacon eating contest. It was also a good time and there was many great samples to try there. My favorite was the maple-bacon sausage with blueberry in it. My digestive system has not been agreeing with all the bacon that was consumed that day. It was super fun watching a ton of drunks. You know how people do people watching? Imagine that with drunk people.
I have been stumped as to what to make recently and salmon was on sale at the grocery store. I saw this recipe for Firecracker salmon on pinterest and went for it. I used Frank’s Buffalo Wing Sauce for the hot sauce. Just make sure to not overboil it like I did. The fumes from the hot sauce can get you but the glaze for this salmon is super good.
- 1 ¼ pound salmon
- ¼ teaspoon salt + ¼ teaspoon black pepper
- 2 tablespoons chopped parsley, optional
- FIRECRACKER SAUCE:
- ¼ cup hot sauce
- ½ cup brown sugar
- 1 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
- In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes.Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don't worry if it looks a little thin.
- While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal. I used multiple pieces to keep the sauce from leaking in the baking tray to make clean up easier. Place the salmon with foil on a baking tray. Season the salmon filet with salt and pepper.
- Using a brush or spoon, brush the salmon with the firecracker sauce. Cover with foil so that all sides are properly closed so the saucee does not leak. Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping a close eye on it so the fish does not burn. Remove from oven, top with chopped parsley. Serve immediately.
Recipe adapted from Little Spice Jar