Chili Salmon Glaze (Print Version)
# Ingredients:
01 -
1 1/2 pounds fresh, center-cut salmon.
02 -
1/2 cup Thai sweet chili sauce.
03 -
2 tablespoons fresh lime juice, plus a little extra for tossing with greens.
04 -
1 tablespoon finely minced fresh ginger.
05 -
1 bunch green onions, thinly chopped.
06 -
1 teaspoon Sriracha sauce or similar spicy chili sauce.
07 -
2 cups mixed baby salad greens.
08 -
1 tablespoon extra virgin olive oil.
09 -
Leaves from 2-3 sprigs fresh cilantro.
10 -
Leaves from 2-3 sprigs fresh mint.
11 -
1 lime cut into wedges for serving.
12 -
Kosher salt for sprinkling.
13 -
Black pepper, freshly ground to taste.
14 -
2 teaspoons soy sauce.
# Instructions:
01 -
Combine the chili sauce, lime juice, soy sauce, and minced ginger in a mixing bowl. Stir in half the chopped green onions.
02 -
Dry the salmon with paper towels and check for any bones. Sprinkle both sides with salt and pepper.
03 -
Spread 1/3 cup of the prepared sauce in the bottom of a baking dish. Place the salmon fillet on top, then spoon the rest of the sauce over it to coat evenly.
04 -
Bake at a low temperature of 275°F for about 20 minutes, until the internal middle measures 130°F with a thermometer.
05 -
In a bowl, toss the baby greens with olive oil, a splash of lime juice, and a pinch of salt and pepper.
06 -
Lay the seasoned greens on a serving dish. Add chunks of salmon over the greens, then finish with fresh herbs, leftover green onions, and lime wedges on the side.
# Notes:
01 -
Using a center cut piece of salmon will cook more evenly.
02 -
You can prep and glaze the fish up to 2 hours ahead of cooking.
03 -
Leaving the skin on is totally fine if that's your preference.