Thai Sweet Chili Glazed Salmon
keviniscooking.com
keviniscooking.com
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Ingredients

  • 2014 by Kevin Leave a Comment
  • 3 minutes or until the top is golden brown
  • 5 mins Cook time
  • 33 mins Total time
  • 38 mins Author
  • 4 tbsp olive oil (or melted coconut oil) 3 cloves garlic, minced 2 scallions, finely chopped (white and green parts) 4 birds eye chilis OR 4 tbsp red pepper flakes 3 tbsp fish sauce 2 tbsp raw coconut palm sugar (or raw organic honey) 1½ tbsp fresh lime juice 2 tbsp water 1 tsp tamarind paste (optional) 1½ lbs salmon, skin on or off 3 tbsp soy sauce 1 tbsp grated fresh ginger Instructions Heat olive oil in a small sauté pan over medium-high heat, add garlic and green onions. Cook until light golden brown about 2 to 3 minutes Remove with a slotted spoon from the oil and transfer to a food processor. Leave remaining oil in the pan. Trim stems off peppers. Add birds eye pepper or red pepper flakes, fish sauce, palm sugar, lime, water and tamarind paste to the food processor and purée until smooth. Return the paste to the frying pan and stir it into the oil over low heat for a couple of minutes. Remove from heat and allow to cool. Whisk together your Thai sweet chili paste, soy sauce and grated ginger in a shallow dish until well combined. Add the salmon fillets, skin side up and marinate in the refrigerator for at least 1 hour Preheat oven to 350° and place a rack in the middle. Line a baking sheet with Silpat (silicone baking sheet), or aluminum foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet or baking stone). Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle the marinade over them. Cover with aluminum foil and bake for 15 minutes Remove foil, turn on the broiler and broil for 3 minutes or until the top is golden brown. Remove from oven and serve with marinade spooned on top. 3.2.2807

Instructions

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