It seems that I am on a bit of a seafood kick with these recipes right now. This recipe for broiled salmon with Thai sweet chili glaze just sounds amazing. I for one am looking forward to trying it.
This recipe comes to us from Jennifer Segal, on onceuponachef.com (link below)
Broiled Salmon with Thai Sweet Chili Glaze
This recipe only has 5 ingredients, and only a couple of steps in preparation, both things that I like when I am looking for new recipes to try. The longest part of prep is the 1 hour of marinating the salmon. Otherwise it is only about 30 minutes of prep and cooking. So, my suggestion is to prepare whatever side dishes you choose to go with this while the salmon marinates as cooking time is only 6-10 minutes.
Here is what you will need to prepare your broiled salmon with Thai sweet chili glaze.
- 1 ½ pounds (four 6 oz pieces) of salmon, skin on or off
- 6 Tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
- 3 Tablespoons soy sauce (use gluten free if needed)
- 1 Tablespoon peeled and finely grated fresh ginger
- 2 scallions, greens only, finely chopped
To Prepare Your Broiled Salmon with Thai Sweet Chili GLaze
Follow these steps:
1) Make the marinade by combining the sweet chili sauce, soy sauce, and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets skin side up, to the remaining marinade and marinate for 1 hour.
2) Set the oven rack 5-6 inches from the top and preheat the broiler.
3) Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray (I like olive oil spray). Transfer the salmon to the 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 the salmon for 6-10 minutes or until browned in spots and almost opaque in the center. Transfer the salmon to serving platter or plates, pour reserved sauce over top and garnish with the chopped scallions.
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Recipes in this week’s blog came from the following websites: