Pulled salmon with a taste of the east

It is exciting to add new flavors to fish. This variant my son must get the credit for.

Sauce:

2 ss Sriracha

3 ss Blue Dragon chili & Ginger sauce

1 teaspoon ginger from tube

1 teaspoon garlic from the tube

1 ts salt

½ box sour cream

Everything is mixed and seasoned with lime juice, salt and pepper. Set cold to use.

Salmon:

3 ss Sriracha

2 tablespoons dried thyme

2 tablespoons cumin

1 ss salt

The juice of 1 lime

2 tablespoons rice wine vinegar

Rapeseed oil

1 boneless salmon side with leather

1 finely chopped onion

3 finely shredded spring onions, preferably the red type

1 pk sliced aroma mushrooms

Mix Sriracha, thyme, cumin, salt, lime and rice wine vinegar.

Grease a refractory dish with oil and place the salmon with the skin side down. Cover it with the mixture. Put onions, spring onions and mushrooms around. Cover the pan with foil and place it in the oven at 200 degrees or in a medium hot grill for 30 - 35 minutes.

Use two forks to pull the salmon out into small pieces (pull).

Serve with rice, salad and the delicious sauce.