Roasted Salmon with Spicy Asian Glaze

Mains | November 18, 2016 | By

The perfect, “at a moments notice” dish – it’s fast and easy to prepare, with limited preparation required.

 

Roasted Salmon with Spicy Asian Glaze
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For the glaze
  1. 1/2 cup sweet chili sauce
  2. 1/4 cup fresh lime juice (about 2 largish limes)
  3. Zest of a lime
  4. 1 teaspoon soy sauce
  5. 1 teaspoon finely grated fresh ginger
For the salmon
  1. 2lbs fresh salmon fillet, cut into 4 pieces
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/2 teaspoon freshly ground black pepper
For the glaze
  1. Put all of the ingredients in a small saucepan. Heat over a low to medium setting, stirring constantly until the mixture comes to a boil. Lower the heat and cook for another five minutes.
For the salmon
  1. Preheat the oven to 475 degrees F.
  2. Place the salmon on a rack in a roasting pan. The rack will stop the bottom of the fish from getting mushy. Rub the olive oil on both sides of each piece of fish. Sprinkle with salt and pepper.
  3. Cook for 8 to 10 minutes or until the fish is fully cooked - this will depend on the thickness of the pieces of fish. Once cooked, remove from the oven, transfer the fish to warm plates, and drizzle the warm glaze over the fish.
  4. Serve with wild rice pilaf and a steamed or sauteed green vegetable such as sugar snap peas or broccolini.
Make Ahead Tip
  1. The glaze can be made a day ahead and reheated over a low heat just prior to serving.
Variation
  1. Use the glaze with grilled or sauteed chicken breasts
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