Thai Chili Salmon Recipe
Blackened char-grilled salmon coated in a sweet Thai chili sauce. Topped with green onions & served on a bed of lettuce. served with seasonal vegetables & sweet potato fries
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Ingredients
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For the Salmon
For the Seasonal Vegetables
For the Sweet Potato Fries
Method
For the Salmon
- 1
Prep the Salmon
Pat the salmon fillets dry with paper towels. Rub both sides of each fillet with olive oil, salt, and black pepper.
- 2
- 3
Coat with Sauce
During the last 2 minutes of grilling, brush the salmon fillets generously with Thai chili sauce.
- 4
Garnish
Remove the salmon from the grill and let it rest for a minute. Chop the green onions and sprinkle them over the top of the salmon fillets.
- 5
Prepare the Base
Arrange the lettuce leaves on a serving platter and place the grilled salmon on top.
For the Seasonal Vegetables
- 6
Prepare the Vegetables
Wash and chop the broccoli, carrot, and bell pepper into bite-sized pieces.
- 7
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli, carrot, and bell pepper. Season with salt and black pepper. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
For the Sweet Potato Fries
- 8
Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into thin fry shapes.
- 9
Season the Fries
In a bowl, toss the sweet potato fries with 2 tablespoons of olive oil, salt, and paprika until evenly coated.
- 10
Bake the Fries
Spread the fries on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.