Thai · Dinner
Grilled Salmon with Sweet Chili Glaze
Salmon fillet grilled skin-side down until crisp, then flipped and glazed with Thai sweet chili sauce, fish sauce, lime juice and garlic. Finished with fresh cilantro, scallion and peanuts, served over jasmine rice for a balanced sweet, salty and tangy plate.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
448Calories
40.2gProtein
16.9gFat
38.4gCarbs
14.2gSugar
1.8gFiber
812mgSodium
104mgChol
2.9gSat Fat
870mgPotassium
58mgCalcium
2.1mgIron
4.3mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-calorie
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the salmon fillet dry with paper towel and rub the skin lightly with vegetable oil and salt.
2
Bloom
Whisk the sweet chili sauce, fish sauce, lime juice and minced garlic together in a small bowl until glossy, about 1 minute.
3
Grill
Place salmon skin-side down on a preheated grill over medium-high heat and cook 5 to 6 minutes until the skin crisps and releases cleanly.
4
Glaze
Flip the salmon, brush with remaining glaze, and grill 3 to 4 minutes on the flesh side until opaque pink throughout.
5
Plate
Spoon jasmine rice onto a plate, set salmon on top, scatter with cilantro, scallion and crushed peanuts, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on salmon fillet
- 4 tbsp4 tbsp Thai sweet chili sauce
- 2 tsp2 tsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 2 tsp2 tsp roasted peanuts
- 1 1/3 cup200g cooked jasmine rice
- 22 lime wedge
- a pinch of salt
