caught or the wild caught sock-eye salmon. If you like salmon, I'm sure you would love this recipe. Honey can be replaced with maple syrup and you may reduce the amount of honey if you don't really like the sweetness on fish.
This Thai recipe is a perfect blend of flavors and balanced amount of sweet and heat and sure you will experience a blast of textures too. Give it a try and leave your comments.
INGREDIENTS :
6 Fillet of Sockeye Salmon
2 Tblsp chopped spring onion
Sauce:
1/4 Cup siriracha sauce
1 Tblsp honey
2 Tsp red chili flakes
Method :
The salmon fillet can be around 6" size. We prefer with skin because if you brown the skin thw right way, it adds a crispy bite to it. If you are not a big fan of skin on feel free to remove it. If skin on then scratch off to remove the scales. Clean and pat dry.
Mix together the ingredients for the sauce, reserve a tablespoon of sauce and then marinate the salmon pieces with the rest of the marinade and keep for atleast 2 hours or overnite.
You can either grill them or bake them. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Line up the salmon pieces, skin side down. Sprinkle few drops of oil all over and bake for about 10 mins. Then flip over the salmon pieces and cook for another 10 mins. Finally brush the reserved sauce over the skin and broil for 2 minutes untilthe skin turns light brown and crisp.
Remove from oven and transfer to a serving plate and garnish with chopped spring onions.
Thai sweet chili salmon can be served with rice and a side or salad.
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