Ingredients

2 pieces salmon, cut into cubes (preferably wild caught)

2-3 tablespoons hot sauce or sriracha (adjust to your spice preference)

1-2 tablespoons maple syrup (1 tablespoon recommended, add more for extra sweetness)

1 tablespoon soy sauce

1 tablespoon rice vinegar (apple cider vinegar works too)

2 cloves garlic, minced or grated

2 teaspoons olive oil (sesame oil is a good alternative)

Salt to taste

Black pepper to taste

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon onion powder

Ginger Sauce:

2 tablespoons tahini
1 teaspoon grated ginger
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 garlic clove, minced or grated
2-3 tablespoons water (adjust for sauce thickness)

Broccoli:

1 head broccoli
1 tablespoon oil (any oil works)
1 teaspoon salt
Pinch black pepper
½ teaspoon garlic powder

Other optional toppings and sides:

½ cup cooked grain of choice (white rice recommended, cooked with a little lime and bone broth for extra flavor)
2-4 tablespoons fresh chopped scallions (cilantro is a tasty alternative)
2 teaspoons sesame seeds

Instructions

Step 1: Preheat your oven to 425°F (220°C).

Step 2: In a bowl, combine hot sauce, rice vinegar, soy sauce, maple syrup, paprika, chili powder, onion powder, and minced garlic. Pour this sauce over the salmon cubes and let them marinate for at least 10 minutes. Add a small pinch of salt to enhance the flavor.

Step 3: While the salmon marinates, place the broccoli florets on a sheet pan. Toss with oil, salt, black pepper, and garlic powder. Roast in the oven for 20 minutes.

Step 4: Add the marinated salmon bites to the same sheet pan with the broccoli. Roast together for another 6-8 minutes until the salmon is cooked through.

Step 5: Meanwhile, prepare the ginger sauce by mixing tahini, grated ginger, soy sauce or tamari, rice vinegar, maple syrup, minced garlic, and water. Adjust water quantity to achieve your preferred sauce consistency.

Step 6: To serve, assemble bowls with roasted broccoli, cooked grains, and salmon bites. Drizzle generously with the ginger sauce and garnish with sesame seeds and chopped scallions or cilantro if using.

Tips & Variations

Adjust the amount of hot sauce to control the spice level: 1 tablespoon for mild, 2 tablespoons for medium, and 3 tablespoons for spicy.

If you’re short on time, you can skip the ginger sauce; the dish will still be flavorful and delicious.

Try swapping broccoli for other vegetables like asparagus or green beans for a different twist.

Use sesame oil instead of olive oil for a nutty flavor that complements the salmon well.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before marinating to ensure the sauce adheres well and the salmon cooks evenly.

Is the ginger sauce necessary?

The ginger sauce adds a lovely tangy and creamy element that complements the spicy maple salmon, but the dish still tastes great without it if you’re in a hurry.