lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Wednesday, October 17, 2012

Thai Sweet Chili Salmon

Thai Sweet Chili SalmonOne of my favorite sushi places for a girls' happy hour has a fried calamari that is amazing. What is most amazing about the dish is the sauce it comes with, it is a spicy version of Sweet Chili Sauce. This recipe brings those same flavors out on my most favorite fish, salmon.  As usual, adjust the Sriracha to your own personal taste level.  I probably added more than a tablespoon of it.  Thanks to Once Upon a Chef for the wonderful recipe.
Thai Sweet Chili Salmon
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on
6 tablespoons Thai Sweet Chili Sauce
3 tablespoons soy sauce
1 to 3 teaspoons Sriracha
1 tablespoon peeled and finely grated fresh ginger

Set oven rack 5-6 inches from the heating element and preheat broiler.

Make marinade by combining sweet chili sauce, soy sauce, Sriracha and ginger in a shallow baking dish. Spoon ¼ cup marinade into a small dish and set aside. Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.

Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Serve.
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1 comment:

Medeja said...

I think there will never be too many recipes for salmon!

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