Clean Eating Baked Thai Salmon
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup + 2 tbsp Thai sweet chili sauce, divided
2 – 3 tbsp green onions, chopped
Cooking spray (I use Misto)
Directions for salmon recipe
In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
Storage Instructions: Refrigerate covered for up to 3 days.
MORE DELICIOUS RECIPES:
Refreshing Delicious Salad for This Great Weekend 1 Recipe
MOST DELICIOUS ORIGINAL GREEK SALAD
INGREDIENTS FOR DRESSING
2 tablespoons dried oregano
1/4 cup red wine vinegar
1 cup extra virgin olive oil
2 large garlic cloves, mashed
Freshly ground black pepper
INGREDIENTS FOR SALAD
2 teaspoons salt
1 medium red onion, halved and thinly sliced
3 tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks (cucumber is great for your health)
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/4 cup chopped fresh basil
1/2 cup pitted and halved black or green olives (both are my favs)
2 tablespoons fresh Italian parsley (the one I prefer)
6 ounces feta cheese, sliced
6 lemon wedges
Combine all the ingredients in a jar, shake well and let stand for 30 minutes. Leftover dressing can be stored in the refrigerator for up to 5 days.
For Greek Salad:
In a bowl, combine salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes then rinse and drain well.
In a large bowl toss the tomatoes, cucumbers, and peppers with the basil and enough of the dressing to coat vegetables well.
Adjust the seasonings. Plate in a high mound on a large plate and garnish with olives, parsley, feta and lemon wedges and serve.
Travel Greece to the Beauty of Summer in The Greek Isles and 3 Dinner Suggestions!