Are you looking for an easy grilling night?! I love this new Pacific Rim Sauce for Salmon or Chicken! You can also just use it for a vegetable stir fry or even on tofu.
Grilled Pacific Rim salmon (gluten free and dairy free) and rice pilaf make such a delicious meal! Also, after a long day of cooking, and when our meal isn’t done yet, this meal comes together so quickly! The pan seared asparagus didn’t make it to the plating tonight!
This Pacific Rim Sauce is equally as yummy on chicken thighs or chicken breasts. For either protein, it’s such a quick and easy meal.
Thanks to my husband for grilling the salmon so beautifully!
The recipe for the sauce is so easy to make! Just add the ingredients to a jar, cover and shake! You could also use a bowl if you prefer.
This sauce can be used for a myriad of recipes ~
This sauce started out as a marinade and sauce for salmon. Since using it for salmon several times, I decided it’s also great to have ready made in the refrigerator. You can marinate and glaze chicken breast or thighs, or even to use on stir fry.
This Pacific Rim Sauce is also delicious on other kinds of fish, like cod, sea bass, or halibut.
It’s such an easy sauce to throw together, but I think I am going to multiply the recipe 4 or 6 times! This is such a great sauce to have ready in the fridge!
With simple ingredients that I generally have on hand, this sauce comes together in a flash. Just make sure to use gluten free certified or gluten free ingredients for the soy sauce. I love the San-J brand and particularly the gluten free low-sodium soy sauce. Sriracha is another one that you need to find a gluten free brand. Flying Goose is a one of the gluten free brands available in our area, Flying Goose Original Sriracha Sauce. They also make a Super Hot Sriracha Sauce. I’ve also used Sky Valley Sriracha many times, which is gluten free as well.
Many sauces contain thickeners in the form of wheat, soy sauce, or caramel color, which is often derived from wheat.
What to serve with your Pacific Rim Sauce Salmon or Chicken
A simple steamed white or brown rice pilaf works great with this sauce for pairing with either chicken or fish. It’s also delicious with a stir fry medley of vegetables, or braised greens with garlic.
If you make it in the fall, serve your entree with our Korean Pear and Fuyu Persimmon Salad (Gluten Free).
Pacific Rim Sauce for Salmon or Chicken (Gluten Free)
Ingredients
- 4 tbsp San-J Low Sodium Gluten-Free Soy Sauce or Tamari
- 2 tbsp pineapple juice
- 1 tbsp honey
- 2 teaspoons Flying Goose Sriracha (more to taste) or other gluten-free brand
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon ground ginger, gf or 1½ teaspoons grated fresh ginger
- 2 cloves garlic, pressed or finely minced
- 2-3 squeezes lime or lemon
Instructions
- Shake the ingredients together in a jar or whisk or stir in a bowl.
- To use on salmon:2-3 pieces of salmon, skin-on for grilling, bring to room temperature for 30-40 minutesReserve half of the marinade to spoon over the fish after grilling. Set Aside. Dry the salmon. Lightly salt and pepper the salmon on the flesh side. Set the salmon flesh side down in a flat bowl or baking dish. Pour the other half of marinade over. Turn the fish a few times to coat well. Let sit for 30 minutes. Heat the grill. Remove the fish from the marinade and discard. Grill (or pan cook) flesh side down first for 3-4 minutes until it releases. Turn over and grill until desired temperature, brushing a little clean glaze on. Plate and spoon more sauce over. Plate with sliced scallions and sesame seeds (and of course edible flowers).
- To use on chicken breasts or thighs:2-3 chicken breast halves or 2-3 boneless chicken thighsReserve half of the marinade to spoon over after grilling. Set aside. Lightly salt and pepper the chicken. Add to a Pyrex dish and pour the other half of marinade over. Turn over several times. Marinate for 45 minutes. Heat the grill. Remove from the marinade and discard. Add the chicken to the hot grill and cook for 4 minutes. Turn over, glaze with some clean sauce and cook for 5 minutes more. Continue to turn over every 2 minutes until a digital thermometer reads 165 ℉ (for breasts) and 175℉ (for thighs.) The breasts will cook in about 10-13 minutes. The boneless thighs about 13-16 minutes.Plate and spoon more sauce over. Plate with sliced scallions and sesame seeds (and of course edible flowers).