Side Pannel
Thai Sweet Chili Glazed Salmon
Thai Sweet Chili Glazed Salmon
- Recipe Submitted by Rosemary on 11/24/2014
Category: Dinner Party, Healthy Recipes, Chili, Fish
Ingredients List
- 1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
- 3 tablespoons organic wheat-free soy sauce (or coconut aminos)
- 1 tablespoon grated fresh ginger
- Thai Sweet Chili Paste
- 4 tablespoons olive oil (or melted coconut oil)
- 3 cloves garlic, minced
- 2 scallions, finely chopped (white and green parts)
- 3 tablespoons red pepper flakes (or cayenne pepper)
- 3 tablespoons fish sauce (I used Red Boat)
- 2 tablespoons raw coconut palm sugar (or raw organic honey)
- 1 ½ tablespoons lime juice
- 2 tablespoons water
- ½ teaspoon tamarind paste (optional)
Directions
1. Heat olive oil in a small frying pan over medium-high heat.
2. Add shallots and garlic, and saute”™ until light golden brown and slightly crispy about 2 to 3 minutes.
3. Remove garlic and shallots with a slotted spoon from the oil and transfer to a food processor (or a pestle & mortar). Leave remaining oil in the pan.
4. Add red pepper flakes, fish sauce, sugar, lime, water and tamarind (if using) to the food processor and blend until a thick paste forms (if needed, add a couple more tablespoons of water to make the blending process easier.)
5. Return the paste to the frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency, a couple of minutes should do.
6. Adjust the consistency by adding a little more water if you find it too thick.
7. In a shallow dish combine Thai sweet chili paste, soy sauce (or coconut aminos) and grated ginger and mix until well combined.
8. Add the salmon fillets, skin side up and marinate in the refrigerator for at least 1 hour.
9. Preheat oven to 350°F (180°C) and place a rack in the middle.
10. Line a baking sheet with aluminium foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet).
11. Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle some of the marinade over them.
12. Cover with aluminium foil and bake for 15 minutes, turn on the broiler, remove foil, and broil for further 3 minutes or until the top is golden brown.
13. Transfer to a serving platter and serve!
2. Add shallots and garlic, and saute”™ until light golden brown and slightly crispy about 2 to 3 minutes.
3. Remove garlic and shallots with a slotted spoon from the oil and transfer to a food processor (or a pestle & mortar). Leave remaining oil in the pan.
4. Add red pepper flakes, fish sauce, sugar, lime, water and tamarind (if using) to the food processor and blend until a thick paste forms (if needed, add a couple more tablespoons of water to make the blending process easier.)
5. Return the paste to the frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency, a couple of minutes should do.
6. Adjust the consistency by adding a little more water if you find it too thick.
7. In a shallow dish combine Thai sweet chili paste, soy sauce (or coconut aminos) and grated ginger and mix until well combined.
8. Add the salmon fillets, skin side up and marinate in the refrigerator for at least 1 hour.
9. Preheat oven to 350°F (180°C) and place a rack in the middle.
10. Line a baking sheet with aluminium foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet).
11. Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle some of the marinade over them.
12. Cover with aluminium foil and bake for 15 minutes, turn on the broiler, remove foil, and broil for further 3 minutes or until the top is golden brown.
13. Transfer to a serving platter and serve!
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