This week’s recipe for Sweet Chili Salmon takes just minutes to prep and can be cooked inside in a hot oven or outside on the grill.
Most supermarkets carry large fillets of salmon or trout, but if your supermarket doesn’t have any available you can substitute four to six salmon or steelhead trout fillets.
First, place the salmon on a large, wide piece of heavy duty foil and brush with a simple combination of Thai sweet chili sauce and soy sauce. You’ll want to roll the sides of the foil all the way around to create a rim.
You can put it onto a baking sheet in the oven, or place it directly on the grill.
The next step is whipping up a special sauce for the fish – a Creamy Sriracha Dressing that uses a little more of the sweet chili sauce along with some Sriricha hot sauce.
If you’re short on time, you can limit the sauce to a combination of mayonnaise and Sriracha sauce to taste.
The fish cooks in about five to six minutes on the grill, or 10 to 12 minutes in a 425-degree oven. Serve with white rice and sauteed spinach.