Name: J. Murphy's On Mains THAI CHILI SALMON Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 pieces salmon fillets; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs olive oil; 4 tbs Thai sweet chili sauce; 1 tbs low-sodium soy sauce; 1 tbs rice vinegar; 1 tbs honey; 1 tbs fresh lime juice; 2 cloves garlic; 1 tsp fresh ginger; 0.25 tsp red chili flakes (optional); 1 cup uncooked quinoa; 2 cups water or low-sodium vegetable broth; 1 tbs olive oil; 0.5 cups yellow onion, thinly sliced; 1 medium carrot, julienned; 0.5 cups red bell pepper, thinly sliced; 1 cup broccoli florets; 0.5 cup snow peas; 2 stalks scallions, thinly sliced; 1 cloves minced garlic; 1 tsp sesame oil; 1 tbs low-sodium soy sauce; 0.5 tbs fresh lime juice; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro leaves; 2 pieces lime wedges; 1 tsp toasted sesame seeds

Method

Salmon and Thai Chili Glaze

Preheat and prep salmon

Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Place skin-side down on a parchment-lined baking sheet or in a shallow baking dish.

Make the glaze

In a small bowl combine 4 tablespoons Thai sweet chili sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon fresh lime juice, 2 minced garlic cloves, 1 teaspoon grated fresh ginger and 1/4 tsp red chili flakes (if using). Whisk until smooth.

Bake salmon

Reserve 1 tablespoon of the glaze for finishing. Brush remaining glaze evenly over the top of each fillet. Bake in the preheated oven for 10-12 minutes for an 8 oz fillet (internal temp 125-130°F for medium), or until salmon flakes easily but is still moist. For a sticky, slightly caramelized top, broil on high for 1-2 minutes at the end—watch closely to avoid burning.

Finish

Remove salmon from oven and brush with the reserved tablespoon of glaze. Let rest for 2 minutes before serving.

Quinoa Vegetable Stir-fry

Cook quinoa

Rinse 1 cup quinoa under cold water using a fine mesh sieve. In a medium saucepan bring 2 cups water or low-sodium vegetable broth to a boil. Add quinoa, reduce heat to low, cover and simmer 12-15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prep vegetables

While quinoa cooks, prepare vegetables: thinly slice 1/2 cup yellow onion, julienne 1 medium carrot, slice 1/2 cup red bell pepper, cut 1 cup broccoli into small florets, and trim 1/2 cup snow peas. Slice 2 scallions and mince 1 clove garlic.

Stir-fry vegetables

Heat 1 tablespoon olive oil in a large nonstick skillet or wok over medium-high heat. Add onions and cook 1-2 minutes until translucent. Add carrots and broccoli and stir-fry 3-4 minutes until beginning to soften. Add red bell pepper and snow peas and continue to stir-fry 2 minutes until vegetables are bright and crisp-tender. Stir in minced garlic and cook 30 seconds until fragrant.

Season and combine

Reduce heat to medium. Add cooked quinoa to the pan with vegetables. Drizzle 1 teaspoon sesame oil, 1 tablespoon low-sodium soy sauce and 1/2 tablespoon fresh lime juice over the quinoa-vegetable mixture. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss thoroughly to combine and warm through, 1-2 minutes. Stir in sliced scallions and remove from heat.

Plating and Garnish

Divide the quinoa vegetable stir-fry between two plates (about one 8 oz salmon per plate). Place a glazed salmon fillet on top of each bed of quinoa. Sprinkle toasted sesame seeds and chopped cilantro over the salmon and vegetables. Serve with lime wedges on the side for extra brightness.

Thai Chili Salmon Recipe