Two Heads Hot Sauce | Heat you can taste

Teriyaki Salmon & Shrimp

Submitted by Ben F.—a loyal PepperHead!

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Ingredients

Yields 4 servings

  • 1/4 c. sesame oil

  • 1/4 c. lemon juice

  • 1/4 c. soy sauce

  • 2 Tbsp. brown sugar

  • 1 Tbsp. sesame seeds

  • 1 tsp. ground mustard

  • 1 tsp. ground ginger

  • 1/4 tsp. garlic powder

  • 2 tsp. Two Heads Reaper Maple Syrup (Hot Chocolate was a reserve batch)

  • 2 salmon fillets

  • 4 shrimp skewers

Directions

  1. Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan on low heat. Bring to a simmer, stirring until sugar has melted.

  2. Pour sauce mixture into a food saver bag with salmon fillets and shrimp skewers.

    Note: You may also use four fillets.

  3. Add the Two Heads Reaper Maple Syrup sauce to bag, remove air and seal bag closed.

  4. Allow meat to rest in the refrigerator at least two hours, or overnight if possible.

  5. Heat oven to 250°F and bake for 10-15 mins. Internal temp should at least be 145°F.