Olivia Moultrie's Maple-Sriracha Glazed Salmon & Coconut Rice

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Olivia Moultrie is the youngest American women's soccer player to turn professional, at age 13, and in 2021, she became the youngest player to play an NWSL regular-season game, at age 15. She is a proud Premier Catch partner and wild seafood lover - Premier Catch Sockeye Salmon is her favorite. This is Olivia's go-to recipe for Wild Alaskan Sockeye Salmon with a maple sriracha glaze and coconut rice!

Author:

Declan Chapin

Image of Olivia Moultrie's Maple-Sriracha Glazed Salmon & Coconut Rice

Ingredients

8oz of Wild Alaskan Sockeye Salmon
3 tbsp Sriracha
3 tbsp Maple Syrup
2 tbsp water
1 tsp Cornstarch
Avocado Oil
Garlic Salt
White Rice
Coconut Cream or Coconut Milk
Monkfruit Sweetener or Sugar

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Directions

In a pan over medium-low heat, cook equal parts sriracha and pure maple syrup with like 2-3 tbsp water and a teaspoon of cornstarch until thick.
Spray the frozen salmon with avocado oil and sprinkle with garlic salt. To cook, air fry it at 400 for 13-15 mins. **If your salmon is already thawed, cook it for about 7 minutes.
For the rice, she uses microwave rice and adds a dollop of fresh pure coconut cream (hard stuff on top of a can of coconut milk) or just a splash of pure coconut milk with a sprinkle of monkfruit sweetener/ sugar and a sprinkle of salt.
Stir together and can thicken in microwave (30 sec intervals) if needed.
Top rice with salmon and sauce then add any veggie and enjoy!