Sriracha Salmon and Steamed Vegetables

This versatile, dish can be served with different types of vegetables to liven up the palate. Tangy barbecue dressing offers delicious taste and a just-right amount of heat that is well-balanced by lightly seasoned steamed vegetables. Make some ahead of time for meals to look forward to throughout the week.

Yields 4

Serves 4

Sriracha Salmon and Steamed Vegetables
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  • Approx. 1lb (1 package) Trader Joe’s Seafood Shop Fresh Salmon fillets, boneless and skinless
  • 2 tablespoons Trader Joe’s Organic Sriracha and Roasted Garlic BBQ Sauce
  • 1 tablespoon low sodium
  • 1 teaspoon
  • 3 cups steamed , and (or other vegetables)
  • Salt and pepper to taste
  • Cilantro for garnish
  • Optional: 1 cup of low calorie vegetable or chicken broth


  1. Wash and thoroughly dry salmon fillets between layers of paper towels.
  2. Place salmon fillets in a large ziplock bag and add sriracha barbecue sauce and soy sauce. Seal bag completely and rub contents gently until salmon is well coated with sauces.
  3. Allow salmon fillets to marinate for about 1 hour. Prepare and steam vegetables while you wait.
  4. Heat grapeseed oil in a medium sized nonstick frying pan on medium heat, swirling oil around to evenly coat pan.
  5. Reserving the marinade, carefully add salmon fillets to hot oil in pan. Allow to cook on one side for about 2 minutes then turn fillets over to cook other side, also for 2 minutes.
  6. Pour left over marinade over the fillets (add a tablespoon of water if preferred), cover and allow to cook for 5 minutes.
  7. To serve, divide into 4oz portions (about four pieces in total).
  8. Season salmon fillet well with salt and pepper, and serve with three or more servings of steamed vegetables. If you prefer, pair your meal with a cup of your favorite low calorie vegetable or chicken broth.
  9. Refrigerate leftover salmon in a covered container for up to 3 days. To reheat leftover portions, microwave in a covered plate for 2 minutes.

Serves 4

Per serving nutrition facts

Calories: 300 (about 310 with 1 cup low calorie chicken broth)
Saturated Fat: 2.5g
Fiber: 6g
Protein: 27g (about 29g with 1 cup low calorie chicken broth)
Note: Salmon cooked as described is about 225 calories with 2.5g saturated fat and 22g of protein.