Best Chili Garlic Glazed Salmon Recipes

Chili-Garlic Glazed Salmon image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons chili sauce with garlic
3 medium green onions, finely chopped (3 tablespoons)
4 1/2 teaspoons low-sugar orange marmalade
3/4 teaspoon reduced-sodium soy sauce
4 salmon fillets (6 oz each)

Steps:

Set oven control to broil. Spray cookie sheet with cooking spray. In small bowl, stir chili sauce, onions, marmalade and soy sauce.
Place salmon, skin side down, on cookie sheet. Brush with half of chili sauce mixture. Broil 5 minutes; brush with remaining chili sauce mixture. Broil 2 minutes longer or until fish flakes easily with fork.

Nutrition Facts : Calories 290, Carbohydrate 6 g, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg

Lapsang Souchong Garlic Chili Oil Glazed Salmon image

Provided by Food Network

Categories main-dish

Time 1h26m

Yield 4 servings

Number Of Ingredients 20

1 quart Lapsang Souchong, strong brew
2 tablespoons honey
1 sprig thyme
Salt and pepper
1 cup olive oil, good quality
1/2 cup chopped fresh garlic
1 tablespoon sesame oil
3 tablespoons soy sauce, Japanese, good quality
1/4 cup samba chili sauce with garlic
4 (6 to 8-ounce) salmon fillets
1/2 pound taro root, firm and free of blemishes
2 pounds purple potatoes
2 tablespoons wasabe paste
3 tablespoons chopped fresh garlic
1/4 pound salted butter
3 ounces heavy whipping cream
Salt and pepper
1 teaspoon sesame seeds, toasted
1 pound fresh green beans
2 tablespoons sesame oil

Steps:

Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside.
Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine.
Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy.
Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds.