Type what you have

Ingredients

• ✓ sriracha sauce
• mayonnaise
• ketchup
• luncheon meat

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together mayonnaise, Sriracha, and ketchup in a small bowl. Set dipping sauce aside.
3. 3 Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed.
4. 4 Cook in the preheated air fryer for 6 minutes. Flip fries using tongs and continue cooking to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate to remove excess oil. Serve with dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• butter
• maple syrup
• soy sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add maple syrup, sriracha, and soy sauce; whisk together until blended. Simmer until flavors combine, about 10 minutes.

By Cooking Ginger

Ingredients

• ✓ sriracha sauce
• ube
• olive oil
• salt
• sour cream

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C).
2. 2 Place yam fries into a bowl. Add olive oil and Sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket.
3. 3 Cook in the preheated air fryer for 16 minutes. Increase the heat to 400 degrees F (200 degrees C). Shake the basket and cook for 5 minutes more.
4. 4 Meanwhile, mix sour cream and Sriracha sauce in a bowl. Serve alongside yam fries.

By Buckwheat Queen

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• salmon fillet
• cooking spray
• green onion

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.
3. 3 Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.
4. 4 Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.
5. 5 Air-fry until salmon flakes easily with a fork, about 10 minutes.
6. 6 To serve, drizzle salmon with extra sauce and sprinkle green onion over top.

By Nicole McLaughlin

Ingredients

• ✓ sriracha sauce
• navel orange
• honey
• olive oil
• thyme
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
3. 3 Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
4. 4 Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• cauliflower
• olive oil
• hoisin sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

By Seema

Ingredients

• ✓ sriracha sauce
• chicken thigh
• corn flake crumb
• teriyaki sauce
• paprika
• rice vinegar
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
2. 2 Place corn flake crumbs in a bowl.
3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ sriracha sauce
• mayonnaise
• bay scallop
• salt
• black pepper
• bacon
• olive oil cooking spray

Instructions

1. 1 Mix together mayonnaise and Sriracha in a small bowl until well combined. Refrigerate until ready to serve.
2. 2 Preheat the air fryer to 390 degrees F (200 degrees C).
3. 3 Spread scallops out onto a plate or cutting board and blot dry with a paper towel. Season with salt and pepper. Wrap each scallop with 1/3 slice of bacon and secure with a toothpick.
4. 4 Spray the air fryer basket with cooking spray. Place bacon-wrapped scallops in the basket in a single layer; split into 2 batches if necessary.
5. 5 Cook in the preheated air fryer for 7 minutes. Check for doneness; scallops should be opaque and bacon should be crispy. Cook 1 to 2 minutes longer, if necessary, checking every minute. Remove scallops carefully with tongs and place on a paper towel-lined plate to absorb excess oil from bacon. Serve with Sriracha mayo.

By fabeveryday

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• all-purpose flour
• panko bread crumb
• shrimp
• lettuce
• green onion

Instructions

1. 1 Set an air fryer for 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired.
3. 3 Place flour on a plate. Place panko on a separate plate.
4. 4 Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet.
5. 5 Place shrimp in the air fryer basket without overcrowding.
6. 6 Cook for 12 minutes. Repeat with remaining shrimp.
7. 7 Serve in lettuce wraps garnished with green onions.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• chicken breast
• chicken broth
• cream cheese
• ranch dressing
• chile-garlic sauce
• cheddar cheese
• green onion

Instructions

1. 1 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
3. 3 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.

By bdweld

Ingredients

• ✓ sriracha sauce
• habanero pepper
• garlic
• salt
• egg
• chicken breast
• rice flour
• vegetable oil

Instructions

1. 1 Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
2. 2 Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
3. 3 Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
4. 4 Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
5. 5 Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ sriracha sauce
• cooking spray
• apricot preserves
• worcestershire sauce
• butter
• cornish game hen
• grapeseed oil
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ sriracha sauce
• cooking spray
• brussels sprout
• olive oil
• salt
• black pepper
• red pepper flake
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
4. 4 Mix honey and Sriracha sauce together in a small bowl until combined.
5. 5 Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

By Bites of Flavor

Ingredients

• ✓ sriracha sauce
• salmon fillet
• salt
• black pepper
• butter
• bourbon
• maple syrup
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Sprinkle salmon fillets with salt and pepper and place into the air fryer basket.
3. 3 Air-fry for 6 minutes, or 8 minutes if the fillets are thick.
4. 4 Meanwhile, melt butter in a saucepan over medium heat. Stir in bourbon, maple syrup, Sriracha, and salt. Continue stirring while glaze comes to boil. As soon as it boils, immediately lower heat to medium-low, and cook until glaze has thickened, about 10 minutes.
5. 5 Brush glaze onto salmon fillets using a silicon brush. Lower air fryer temperature to 370 degrees F (187 degrees C) and air-fry for an additional 6 minutes, or 8 minutes if the fillets are thick.

By thedailygourmet

Ingredients

• ✓ sriracha sauce
• cooking spray
• tomato sauce
• ketchup
• brown sugar
• cider vinegar
• garlic powder
• red pepper flakes
• chicken

Instructions

1. 1 Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
2. 2 Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
3. 3 Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.

By gummi_worm77

Ingredients

• ✓ sriracha sauce
• egg
• salt
• black pepper
• panko bread crumb
• chicken breast
• honey
• soy sauce
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
3. 3 Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
4. 4 Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
5. 5 While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
6. 6 Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.

By D Kitchen

Ingredients

• ✓ sriracha sauce
• cooking spray
• tomato-based chili sauce
• honey
• lime juice
• onion
• brown sugar
• garlic
• chicken tender
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray lightly with nonstick spray.
2. 2 Combine chili sauce, honey, lime juice, dried onion, brown sugar, garlic, and Sriracha in a small bowl. Let the sauce sit for 5 minutes to allow the dried onion to soften a bit.
3. 3 Spread out chicken tenders on the prepared baking sheet; brush with a thin coat of the sauce.
4. 4 Bake in the preheated oven for 10 minutes, remove from oven, and brush on the remaining sauce. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve with lime wedges.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• cauliflower
• grapeseed oil
• cumin
• salt
• black pepper
• tahini
• water
• cilantro
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
2. 2 Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
3. 3 Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
4. 4 Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
5. 5 Plate cauliflower and garnish with cilantro and sesame seeds.

By LauraF

Ingredients

• ✓ sriracha sauce
• butter
• onion
• ground beef
• salt
• black pepper
• american cheese
• hoagie bun
• lettuce
• tomato

Instructions

1. 1 Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are tender and starting to caramelize, about 5 minutes. Remove from heat and set aside.
2. 2 Combine ground beef and Sriracha sauce in a large bowl; mix well until Sriracha is evenly distributed. Form mixture into two thin patties and season with salt and pepper.
3. 3 Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook for 5 minutes or until a crust forms on the bottom. Flip patties over and cook for 3 minutes.
4. 4 Break patties up into large pieces using a wide spatula. Sprinkle cooked onion in between hamburger pieces. Layer cheese on top and cook for 2 minutes or until cheese is melted.
5. 5 Divide hamburger and cheese mixture evenly between toasted hoagie rolls. Top each with shredded lettuce and sliced tomato.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• greek yogurt
• tomato paste
• onion
• garlic
• curry powder
• ginger
• chicken breast
• salt
• black pepper

Instructions

1. 1 Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
2. 2 Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

By Jeannine Cauthen

Ingredients

• ✓ sriracha sauce
• greek yogurt
• lemon juice
• apple cider vinegar
• garlic powder
• cumin
• carrot
• olive oil
• salt
• pepper
• cilantro

Instructions

1. 1 Combine yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Set aside.
2. 2 Brush carrots with olive oil and season with salt and pepper.
3. 3 Preheat an outdoor grill for low heat and lightly oil the grate.
4. 4 Cook carrots for 5 minutes. Flip and cook until tender but not mushy, about 3 more minutes. Transfer to a serving plate and spoon the yogurt sauce on top. Garnish with cilantro and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• salmon
• salt
• black pepper
• olive oil
• honey
• water
• brown sugar
• soy sauce
• garlic

Instructions

1. 1 Season salmon fillets on both sides with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook salmon fillets until flesh flakes easily with a fork, 5 to 6 minutes per side.
3. 3 Combine honey, water, brown sugar, sriracha sauce, soy sauce, and garlic in a small pot over medium heat; bring to a boil. Cook, stirring frequently, until glaze is thick and smooth, 5 to 7 minutes.
4. 4 Pour glaze over salmon fillets.

By Christopher Webb

Ingredients

• ✓ sriracha sauce
• chicken thigh
• salt
• black pepper
• butter
• red onion
• garlic
• red potato
• red bell pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season chicken thighs with salt and black pepper.
3. 3 Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Add thighs, skin-sides down; cook until browned, about 3 minutes. Flip; cook until second sides browned, 3 to 4 minutes more. Transfer thighs to a plate; set aside. Drain excess grease from skillet if desired.
4. 4 Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and bell pepper; cook until tender, 5 to 10 minutes. Place thighs on top.
5. 5 Combine Sriracha sauce and brown sugar in a bowl; pour over thighs.
6. 6 Bake in the preheated oven until an instant-read thermometer inserted into thighs reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

By Jack Grigsby III

Ingredients

• ✓ sriracha sauce
• mayonnaise
• dill pickle
• egg
• milk
• all-purpose flour
• cornmeal
• seasoned salt
• paprika
• garlic powder
• black pepper
• cooking spray

Instructions

1. 1 Gather all ingredients. Heat an air fryer to 400 degrees F (200 degrees C).
2. 2 To make the dipping sauce: Mix mayonnaise and sriracha sauce together in a small bowl until well combined. Refrigerate until ready to serve.
3. 3 Drain pickles and dry them on paper towels.
4. 4 Mix egg and milk together in a bowl. Mix flour, cornmeal, seasoned salt, paprika, garlic powder, and black pepper together in another bowl.
5. 5 Dip sliced pickles in egg mixture, then in flour mixture, coating both sides and lightly pressing flour mixture into each pickle.
6. 6 Spray the air fryer basket with cooking spray. Place pickles in the basket in a single layer; split into 2 batches if necessary.
7. 7 Cook for 4 minutes; carefully flip pickles. Cook until desired brownness, about 4 minutes more.
8. 8 Serve with sriracha mayo.

By fabeveryday

Ingredients

• ✓ sriracha sauce
• cabbage
• garlic
• chili powder
• salt
• ground cumin
• mayonnaise
• lemon juice
• carrot
• onion
• cilantro

Instructions

1. 1 Finely chop cabbage, then cut into short strips; place in a bowl. Add garlic, chili powder, salt, and cumin; stir to combine. Stir in mayonnaise, lemon juice, and Sriracha.
2. 2 Add carrot, onion, and cilantro; stir to combine. Taste; add more lemon juice if desired. Refrigerate to blend flavors before serving, 1 hour.

By firegirl

Ingredients

• ✓ sriracha sauce
• chicken wing
• mango nectar
• brown sugar
• habanero pepper
• soy sauce
• rice vinegar
• butter
• garlic
• honey
• cornstarch
• vegetable oil

Instructions

1. 1 Rinse chicken wings and pat dry with paper towels. Place onto a baking sheet, cover, and refrigerate until sauce is finished.
2. 2 Purée mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor (habanero seeds will still be visible). Remove the food processor lid carefully as the pepper fumes can be strong.
3. 3 Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Immediately add mango-habanero mixture and bring to a simmer, stirring frequently. Reduce the heat to medium-low and stir in honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour.
4. 4 While the sauce is cooking, place a rimmed baking sheet in the oven and preheat to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Place cornstarch in a resealable plastic bag.
5. 5 Remove wings from the refrigerator and toss in small batches in cornstarch to lightly coat. Place in a single layer onto a plate.
6. 6 Fry 5 to 6 wings at a time in hot oil until golden brown and crispy, about 8 minutes. Drain on paper towels, then place on the baking sheet in the preheated oven to keep warm while you fry remaining batches.
7. 7 Remove wings from the oven and place into a large bowl. Pour 1/2 of the hot sauce over top and mix to coat. Continue adding sauce until wings are coated to your liking.

By Jeff Reddy

Ingredients

• ✓ sriracha sauce
• all-purpose flour
• black pepper
• kosher salt
• egg
• milk
• panko bread crumb
• paprika
• garlic powder
• onion
• chicken thigh

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine flour, 2/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a shallow bowl.
3. 3 Combine beaten eggs, milk, Sriracha sauce, 1/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a second shallow bowl.
4. 4 Combine panko bread crumbs, paprika, remaining 1/3 teaspoon black pepper, remaining 1/3 teaspoon kosher salt, garlic powder, and granulated onion in a third shallow bowl.
5. 5 Dredge chicken thighs in flour mixture, dip in egg mixture, and press into panko mixture to coat, shaking off excess after each step. Place coated chicken thighs, skin-side up, onto the prepared baking sheet.
6. 6 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Madelynn Kehrt

Ingredients

• ✓ sriracha sauce
• chicken leg
• olive oil
• thyme
• garlic powder
• paprika
• salt
• black pepper
• honey
• butter
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
4. 4 Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
5. 5 Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

By Nicole

Ingredients

• ✓ sriracha sauce
• aluminum foil
• honey
• garlic
• soy sauce
• rice vinegar
• sesame oil
• ginger
• black pepper
• salmon fillet
• green onion
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with heavy-duty foil.
2. 2 Whisk honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha, and pepper together in a bowl.
3. 3 Place salmon on the prepared baking sheet and fold up the sides of the foil. Spoon the honey mixture over the salmon. Cover with another sheet of foil and crimp edges to seal.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and turn on the broiler.
5. 5 Remove the top piece of foil and broil until caramelized and slightly charred, 2 to 3 minutes.
6. 6 Garnish with green onion and sesame seeds.

By Cooking44

Ingredients

• ✓ sriracha sauce
• avocado
• onion
• garlic
• chicken broth
• greek yogurt
• half-and-half
• lemon juice
• salt
• black pepper
• corn kernel
• shrimp

Instructions

1. 1 Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
2. 2 Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
3. 3 Ladle the soup into bowls. Garnish each serving with a single shrimp.

By lutzflcat