The Lenten season is almost over, but there’s still time to try out this sweet and spicy Thai baked salmon! Trust me, you won’t regret squeezing this into your meatless menu before Sunday. The juicy, tender salmon fillets practically melt in your mouth, and the homemade Thai sauce gives the perfect balance of sweet and spicy. This recipe does require the salmon to be marinated for a few hours, but it’ll be ready in less than 20 minutes of active cooking time! Serve this dish with a side of roasted asparagus or a crisp green salad. Pair it with a glass of Chardonnay and enjoy!
INGREDIENTS
- 6 x 6 oz sockeye salmon fillets, skin on or off
- Pinch of salt
- 2 – 3 tbsp green onions, chopped
- Cooking spray
For the sauce:
- 1/2 cup maple syrup
- 1/4 cup water
- 2 tbsp white vinegar
- 1 tbsp cornstarch
- 1 small garlic clove, crushed
- 1 tsp salt
- 1/2 tsp chili flakes
INSTRUCTIONS
- In a small saucepan, whisk all sauce ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened.
- In a large baking dish, lay down salmon fillets in a row. Sprinkle each fillet with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours, up to 24 hours.
- Turn oven’s broiler on high and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade from the dish (if any).
- Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions and extra sauce with brown rice or quinoa on a side.
Originally posted at: Lafayette Real Estate News
Leave a Reply