Marek's arctic salmon with Sriraca hot sauce

The robust flavour of arctic salmon can withstand the introduction of such bold ingredients as ginger, garlic, and even the hot Thai sauce known as sriracha. Let's then leave aside for the moment those minimalist classics involving nothing more than salt and lemon and pair it with something spicier. 

  • Time of preparation:
    30 minutes
  • The fish should be left in the fridge to defrost for 12 hours before preparation


Number of servings

  • ROASTED SALMON 2 portions salmon
  • 1 tablespoon olive oil
  • BOXXI SAUCE 1/2 teaspoon sesame oil
  • 1/2 teaspoon fresh ginger
  • 1 clove garlic
  • 2 tablespoons honey
  • 1/2 teaspoon sriracha chilli sauce
  • 1 lime
  • 1 tablespoon soy sauce
  • FOR SEASONING 1/2 handful coriander
  • 1/2 handful mint
  • RICE 100 g jasmine rice
Recommended pairing

Weinwurm, Asia Blend White




  • Finely chop the peeled ginger and garlic and mix with both oils, honey, chili sauce, soy sauce, and the juice of one lime.

    The salmon should be taken out of the freezer and placed in the fridge in good time in order to let it gradually defrost. It should then be lightly dried prior to preparation.

  • Put the rice on.

  • Place the salmon skin side down on a baking tray lined with baking paper. Spoon some of the sauce over it and place in the oven at 180°C for around 12-13 minutes.

    TIP: Salmon can be "pink" ie. underdone in the middle.

  • Chop the mint and coriander and prepare to plate up.

  • Take the salmon out of the oven and remove the skin.

  • Put the boiled rice into a deep dish, place the salmon on top, pour the sauce over it and sprinkle with mint.

Enjoy your meal!
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