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Recipe: Chili Glazed Salmon
November 17th, 2010
Image courtesy of VH.
This recipe from VH is perfect for a weeknight (it can be prepped in less time than it takes my toddler to get her shoes off) but is also fancy enough to serve to guests. With a hint of sweetness and a bit of zest, it’s my new go-to as I try to incorporate more omega-3s into my family’s diet.
Chili Glazed Salmon
Makes: 4 servings
4 x 6 oz (175 gr) pieces fresh salmon
½ cup (125 mL) green onion
½ cup (125 mL) VH Thai Market Spicy Thai Chili Sauce
2 tbsp (30 mL) VH Soya Sauce
PAM Cooking Spray
1 Spray cold grill with PAM Cooking Spray. Heat barbecue grill to high.
2 Stir together, green onion, VH Spicy Thai Chili Sauce and VH Soya Sauce.
3 Spray 4 pieces of tin foil with PAM Cooking Spray.
4 Place a piece of salmon on each. Sprinkle the sauce evenly over the top of salmon. Close each package leaving a small vent in the top for steam to escape.
5 Place packages on heated grill, close lid. Cook until salmon is cooked through, about 12 min. Place cooked salmon on plate and top with liquid from foil package.
Tip: If a grill is unavailable prepare fish in the same manner but place in a 350°F (175°C) oven for 15-20 minutes depending on thickness of filet.
—Christina, CF‘s managing editor
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