I have not added new recipes for quite sometime... Reason being: our house is under contract and we are moving to Boulder! Well, rent in Boulder; as the inventory is tight. Hopefully, we will find our "down-sized" dream condo, duplex someday.
This recipe is from ifoodreal.com The Thai sweet chili sauce can be made ahead and refrigerated for a month or so. Love those homemade condiments that you can just whip out of the frig and your ready to go!
As mentioned before we buy frozen salmon fillets from Vital Choice. The salmon fillets are broiled in this recipe and as promised; fantastic...
Ingredients:
- 2 salmon fillets, deboned and skin off
- Thai Sweet Chili Sauce
Ingredients for Thai Sweet Chili:
- 1/2 cup maple syrup
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons white vinegar
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon chili flakes
Directions for Thai Sweet Chili:
Dissolve the cornstarch in the water. In a small saucepan, whisk all the ingredients until combined. Bring to a boil, reduce heat to low and simmer 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.
Refrigerate for up to a few months.
Directions for Salmon:
Wash and pat dry the salmon fillets. Sprinkle with a pinch of salt and top with 1 tablespoon each Thai Sweet Chili Sauce. Rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and marinate in the refrigerator for at least 2 hours or overnight is the best. Up to 24 hours.
Turn on the oven broiler on high and position top oven rack 5" or so below the heat source. Place the salmon fillets on a foil-lined baking sheet. Coat with remaining marinade from the dish.
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 teaspoons of Thai Sweet Chili Sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.
