Wednesday, February 27, 2013
Thai Sweet Chili Salmon
Ethan is not the biggest fan of fish, unless it is fried, but he does like salmon. I was so excited when I discovered this, for some reason, he hides these tid-bit pieces of information. We have been having salmon once every other week, I don't want to push it too far.
This has by far been his favorite salmon recipe. He said the sauce was delicious and the salmon did not taste "fishy" at all. I will agree with him the sauce that this salmon was marinated with and then topped with the reserve is delicious. It gives it just enough flavor without overpowering the fish.
We served this salmon with cous cous, a spinach salad, and drop biscuits. I definitely recommend serving the salmon with a grain that can pick up this wonderful sauce.
Source: Once Upon a Chef, via So Tasty, So Yummy
4 pieces of Salmon, 6 oz. each, skin on
6 tablespoons of Thai Sweet Chili Sauce
2 tablespoons of Soy Sauce
1 tablespoon of Sriracha
1 tablespoon of Ginger,fresh, peeled and finely grated or 1/4 teaspoon dried
First, combine the chili sauce, soy sauce, sriracha, and ginger together in a small bowl. Remove 1/4 cup of the marinade and set aside.
Now, place the salmon in a shallow baking dish, skin side up, pour the marinade over the salmon. Cover and refridgerate for one hour.
After an hour has elapsed, pre-heat the broiler.
Next, place the salmon on a baking sheet prepared with aluminum foil and nonstick cooking spray, skin side down. Drizzle a little of the marinade on the top of the fish, careful not to spill on the pan, it will burn.
Now, broil the salmon for 6-10 minutes, until browned in spots.
Serve with the reserved sauce poured on top of the salmon.
The Barbee Housewife