Salmon with Sweet Chili Glaze
Ingredients
- 2 T sweet chilli sauce
- 1 T soy sauce
- 1/2 T minced ginger (fresh)
- 12 oz salmon (fillets, 2)
- For stir-fried vegetables:
- 1 T oil
- 1/2 T minced ginger (fresh)
- 1/2 t minced garlic
- 4 oz sugar snap peas (trimmed)
- 1/2 T soy sauce
- 2 t rice wine (or dry sherry)
- 3 oz pea sprouts
- 1/2 t sesame oil
Method
Line a rimmed baking sheet or grill pan with foil. Grease or spray with nonstick spray.
Whisk chili sauce, soy sauce, and ginger (first lots of each) in a small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature for 30 minutes.
Preheat broiler (US) or grill (UK). Spoon any marinade remaining on baking sheet over the salmon fillets. Broil/grill salmon without turning until browned in spots and almost opaque in center, 6 - 10 minutes, depending on thickness of fillet.
Meanwhile, if you desire the stir-fried vegetables, heat oil in wok or heavy large skillet over medium-high heat. Add reamining ginger and garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining soy sauce, rice wine, and pea tendrils, and stir until just wilted, about 1 minute. Drizzle with sesame oil.
Place one salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.
Notes
SJ Note 31 March 2010: We had just the first part of this recipe tonight - the salmon in its marinade/glaze, ignoring the stir-fried vegetables section (we had broth dish instead). This is so good! Definitely a keeper!