Tuesday, March 22, 2011

Salmon in Sweet Chili Glaze

"Keep it simple stupid" - a mantra people with a tendency to "go big or go home" might want to come back to every now and again.

Not that I know anyone like that ;)

But when you have a cooking blog (or a whatever blog - as this one has certainly morphed itself), the tendency can sometimes lean toward difficult recipes with a gazillion different ingredients - and while these have their place in the world of great cooking, when you arrive home at 5:30 pm on a weeknight, starving after a long day and still have to get a run in before dinner, Beef Bourguinon isn't really your best option.

Connected to that, those who read me regularly know of my commitment to eating heart healthy foods like spinach and salmon at least twice a week - keeping things about as simple as they get.

But how do you embrace simple without making it boring?

If I had to eat some kind of same old oven baked salmon twice a week, it wouldn't be long until it would be off my menu. The same applies for any type of healthy eating - we have to get out of the mindset that tells us healthy doesn't taste as good as, say, fried dough.

While I have always been an advocate of all things fried - particularly bread products - I have come to learn that fresh food cooked lovingly with simple, yet tasty, ingredients can be every bit as crave worthy - like today's featured recipe for Salmon in Sweet Chili Glaze.
















I would like to tell you I came up with this simple, easy and delicious glaze/marinade myself - but if I did, I'd be lying.

The base for this actually came from Epicurious: Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils.

In truth, I almost didn't try this because the pea tendrils - a decidedly not simple ingredient - threw me off.

But then I read the recipe reviews (good practice) and saw that other cooks had made the dish as a stand alone or with spinach to accompany.

So that's what I did.

A really simple recipe that I hope you'll try as you make a commitment to your own good health. I served mine with sauteed spinach and quinoa cooked in low sodium chicken broth and sprinkled with green onion (Deelish!)

Salmon in Sweet Chili Glaze
For printable recipe click here






















Ingredients
  • Non stick vegetable oil spray
  • 1/4 cup Asian sweet chili sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon finely grated peeled fresh ginger
  • 4 6-ounce wild salmon fillets with skin
Directions
  1. Line rimmed baking sheet with foil. Coat with nonstick spray.
  2. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
  3. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
**Make sure to turn your fan on as marinade may smoke a little**



***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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8 comments:

  1. I feel the same way. I try to keep it simple, and often will just add a little of this and a dash of that, or use what I heve in the fridge. I don't usually post these recipes. It's the same when preparing chicken. Sometimes I add a "crust" to the salmon or chicken with mustard, miso, potatoes, nuts, panko, nuts, french fried onions, or anything to make it different, interesting and tasty! or heaslthy!


    It's so nice to have a place like this to come and share ideas...towards the same goal. Thanks!

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  2. Thanks Lyndsey and vice versa to you - I love your blogs and I appreciate what you just shared. great ideas for dressing up chicken!

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  3. LYNDS,

    IT LOOKS AWESOME, BUT IT'S STILL FISH...

    MY DOWNFALL.

    AND HOW DO U GET PAST TEXTURE ISSUES?[COOKED SPINACH IS SLIMY 2 ME]

    I THINK MY MOM RUINED ME 4 A LOT OF THESE TYPES OF DISHES B/C SHE WAS/
    IS SUCH A TERRIBLE COOK, INFAMOUS 4 OVERCOOKING EVERYTHING AND CREATING TEXTURES THAT SHOULD ONLY B USED ON THE SETS OF HORROR MOVIES!

    WERE/IS YER MOM, GRANDMOTHER, OR OTHER FAMILY MEMBERS REALLY IN2 COOKING THE WAY U R?

    WHAT I WANT 2 KNOW IS HOW U CAME 2 HAVE SUCH AN EXTENSIVE PALLET?

    DO U THINK U HAVE 2 HAVE IT GROWING UP OR CAN U DEVELOP IT AT ANY TIME?

    COULD SOMETHING B WRONG/OFF WITH MY TASTE/SMELL SENSES, COZ IF IT SMELLS BAD IT AIN'T GETTING IN2 MY MOUTH AND IF IT TASTES BAD I KNOW THE INSTANT
    IT HITS MY TONGUE, AND *PATOOIE*, OUT IT COMES IN2 THE OLD NAPKIN.

    I LOVE FOOD, AND IT SHOWS, BUT MOSTLY ONLY THINGS THAT R NOT THAT GOOD 4 ME HEALTH-WISE, AND THE OTHER SPEED BUMP I'M ALWAYS HITTING @ 90 MPH AT IS THE COST OF EATING/MAINTAINING A HEALTHY DIET LIVING ONLY ON DISABILITY.

    I'D LOVE 2 B MORE ADVENTUROUS IN MY DIET, BOTH 2 ENJOY AND B HEALTHIER 4 MY DIABETES, BUT IT SEEMS I HAVE AN EXCUSE NOT 2 4 EVERY REASON I SHOULD.

    OH, WISE AND WONDROUS KITCHEN WITCH,
    DO U HAVE ANY THOTS OR IDEAS THAT MIGHT ASSIST ME IN MY OCCASIONAL DESIRE 2 MAYB "NOT" GO BIG OR GO HOME" 4 A CHANGE?

    I FEEL THAT IF ANYONE CAN HELP ME U CAN.

    WAITING IN HELPLESS ANTICI.....PATION,

    IDGY

    P.S.

    OH, YEAH, ONE MORE THING....

    TOWANDA, BABY!

    ReplyDelete
  4. Hi lovely lady. I love your Salmon This would be good for Sunday lunch ~~~ How are you doing sweet lady ? I just put a new Tablescape on [French Country Side] come see if you can. I hope you have a Great Evening sweet lady.
    xxoo
    Diane

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  5. Hi Idgy :-)

    I think it's important to enjoy what you're eating, so if spinach doesn't appeal to you cooked, maybe try it in a muffin or chopped into soup for example.

    Another way to get your greens is to boil kale and mix it into mashed potatoes - yumm!

    I was lucky growing up that both my mom and grandma were excellent cooks. We also always had a garden so I grew up eating a lot of greens and veggies.

    I think you would like this recipe for salmon as it has a nice sweet crunchy outside and a firm texture on the inside with a mild flavour.

    I appreciate, though, what you've said about the cost of food - and you have inspired me to come up with more "everyday" ideas that will also be budget friendly.

    Watch for my "Kentucky Unfried chicken tomorrow with Sweet Potato Fries."

    xoxo

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  6. Thanks for dropping into the Whimsical Wife. Will have to give the salmon recipe a go - looks fantastic!

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  7. My husband grew up in a home with a set weekly menu. Sunday was a roast, Monday spaghetti, etc. Throughout our marriage he has tried to get me to do something similar. There is just no way I could do it. The closest I ever came was to try Monday is Italian, Tuesday is meatless, etc. I couldn't even stick to that. Variety is the spice of life!!!

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  8. I totally agree :-) My husband gre up the same way - that would dtive me crazy!

    ReplyDelete