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Description
Diving into this plate of Thai Sweet Chili Salmon is just like opening the door to summer!
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup maple syrup
- 1/4 cup water
- 2 Tbsp. white vinegar
- 1 Tbsp. corn starch
- 1 shallot (finely chopped)
- 1 tsp. salt
- 1/2 tsp. red chili flakes
- 8 oz. sockeye salmon (or portion/person of Alaskan King, skin on preferably, sliced into serving portions)
- sea salt
- 1/2 cup Thai sweet chili sauce (divided)
- 2 Tbsp. olive oil
- green onions (chopped, for garnish, optional)
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Directions
- To make the Thai Sweet Chili Sauce: In a small saucepan, add maple syrup, water, vinegar, corn starch, salt, and chili flakes. Whisk until combined. Bring to a boil, reduce heat to low and stir while sauce simmers until thickens, 5 to 10 minutes.
- To cook the salmon: In a baking dish, lay salmon pieces skin side down. Sprinkle with salt. Baste the salmon with sweet chili sauce, cover with foil, and let marinate in refrigerator for at least 2 hours, or overnight (up to 24 hours).
- Salmon can be fried, broiled, or grilled according to your personal preference. See www.mypaleomarin.blogspot.com for directions for each method.
- Garnish with chopped green onions, optional.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol35mg12% |
Sodium1280mg53% |
Potassium540mg15% |
Protein14g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber2g8% |
Sugars28g |
Vitamin A15% |
Vitamin C15% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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