Spicy Sriracha Glazed Salmon/Chicken with Yogurt Sauce


Time: 1hr 30 min- most of the time is marinating.


1/2 Lb. Salmon or 1 Lb. boneless, skinless chicken beasts.

1 Tbsp. Fruit Sweet

1 Tbsp. Rice Vinegar (unsweetened)

1/8 cup Brags Liquid Aminos

1 Tbsp Sriracha

1 Tbsp Grated Ginger

1 Tbsp Minced Garlic

1 1/2 tsp avocado oil

1 Cup non fat greek yogurt

Zest 1 lemon + juice of 1/2 lemon

1 handful fresh dill, chopped

1 Lb. Zip-loc bag

Lime wedges

How to:

  1. Combine fruit sweet, vinegar, sriracha, Braggs Aminos, ginger and garlic.
  2. Add Salmon or chicken and toss to coat well.
  3. Transfer to Zip-loc bag and let refrigerate up to 1 hour to permeate the protein.
  4. Make the yogurt sauce: combine yogurt with dill, lemon zest and juice, a little sat and pepper, then whip with a fork to make it creamy. Refrigerate till ready to use.
  5. Remove Salmon or chicken from marinade (save it).
  6. Heat the avocado oil or medium-high heat. Cook proteins on each side to brown, about 2 minutes on each side.
  7. Reduce heat to low and add the reserved marinade to the proteins. Cover with a lid and cook proteins thoroughly through.
  8. Serve with lime wedges and yogurt sauce.

Side Dishes: Spiced brown rice, sweet potatoes, roasted vegetables …or combine them all!

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Tanya HW

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