3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY
Here's what you need: salmon, chili sauce, fresh scallions
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- In a bowl, mix together the salmon, chili sauce, and the scallions.
- Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
- Bake for 12-15 minutes, until the salmon is cooked but still tender.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams
SALMON WITH CHILI-MANGO SALSA
Provided by Janos Wilder
Categories Citrus Fish Fruit Backyard BBQ Dinner Lime Tropical Fruit Mango Salmon Hot Pepper Summer Grill/Barbecue Healthy Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
GRILLED SALMON WITH CHILI-LIME SAUCE
We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.
Provided by GaylaJ
Categories Vietnamese
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.
Nutrition Facts : Calories 377.4, Fat 15.7, SaturatedFat 2.2, Cholesterol 98.5, Sodium 2852.4, Carbohydrate 17.7, Fiber 0.3, Sugar 14.2, Protein 40.4
SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE
Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
- Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
- Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.
SALMON WITH SWEET CHILI GLAZE
Tons of layered flavors with minimal ingredients from Bon Appetit. Mae Ploy's sweeter and thicker than Sriracha and a little less heat.
Provided by gailanng
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, soy sauce and ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
- Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
Nutrition Facts : Calories 218.1, Fat 7.4, SaturatedFat 1.4, Cholesterol 77.4, Sodium 461.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 35.1
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
- Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
- Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.
Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g
GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE
I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.
Provided by cyaos
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
- Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
- Heat a deep-fryer filled with canola oil to approximately 350°F.
- Make a paste with the flour and water.
- Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
- Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
- Smear a small amount of the flour paste at the top right corner and seal the roll shut.
- When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
- Serve with the mayo in dipping cups.
PINEAPPLE SWEET CHILI SALMON RECIPE BY TASTY
Here's what you need: pineapple, water, sugar, rice wine vinegar, chile flake, salt, minced garlic, salmon fillets, cornstarch, water, cooked rice
Provided by Kiano Moju
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F (190°C).
- Cut pineapple in half lengthwise, cutting from root through the leaves.
- Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
- Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
- Add pineapple and water to a blender and blend until smooth.
- Pour the pineapple purée into a saucepan over medium heat.
- Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
- In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
- Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
- Bake for 12-15 minutes, depending on your desired doneness.
- Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 100 grams, Fat 17 grams, Fiber 5 grams, Protein 27 grams, Sugar 84 grams
GINGER CHILI CITRUS SALMON
This marinade is full of bold flavors. A little spicy. A little sweet. It really packs a punch.
Provided by RBENEKE
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 34.4 g, Cholesterol 82.5 mg, Fat 43.8 g, Fiber 1.2 g, Protein 29.6 g, SaturatedFat 7.1 g, Sodium 682.8 mg, Sugar 30.5 g
CHILI ROASTED SALMON
Salmon fillets, lightly brushed with a wonderfull honey, chili powder and balsamic vinegar glaze. Four ingredients and 20 minutes !
Provided by Lorac
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place salmon on lightly greased baking sheet or broiler pan and season with salt.
- In small bowl, combine vinegar, honey and chili powder and mix well.
- Spread mixture evenly over fish.
- Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.
CHILI-LIME GRILLED SALMON
Add a little zip to your menu with these simple seasoned fillets.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon and lime wedges. Spread mixture over flesh-side of salmon.
- When grill is heated, place salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 18 minutes or until fish flakes easily with fork (do not turn salmon). Serve salmon with lime wedges.
Nutrition Facts : Calories 240, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g
PAN ROASTED SALMON WITH COUSCOUS AND CHILI VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over
- medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving.
- Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.
- Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
- Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine.
- 4 servings
- Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve on the side with roast salmon.;
SALMON WITH CHILI-HONEY GLAZE
Make and share this Salmon With Chili-honey Glaze recipe from Food.com.
Provided by Jeff Hixson
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees.
- Place salmon in a foil-lined baking pan.
- Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
- Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
- Halfway through the cooking time, pour the remaining glaze on top.
- When the salmon is cooked through, remove from the oven.
- Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.
CHILI-RUBBED SALMON
Categories Bake Low Carb Salmon Hot Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
- *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
SALMON CAKES WITH CORN AND GREEN CHILI
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
- Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
- Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.
Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 45 grams, Carbohydrate 64 grams, Fat 66 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 1158 milligrams, Sugar 8 grams, TransFat 0 grams
PAN-SEARED CHILI SALMON
I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! -Cheryl Herrick, Burlington, Vermont
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender., Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes., Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork., Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.,
Nutrition Facts : Calories 369 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
CHILI AND SAGE-RUBBED SALMON
Steps:
- 1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
- 2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
- 3. Wipe the paste from the salmon.
- 4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
- Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.
SALMON, AVOCADO, AND BACON WITH CHILI MAYONNAISE
Provided by Tyler Florence
Categories appetizer
Time 20m
Yield 16 tea sandwiches
Number Of Ingredients 8
Steps:
- Toast the bread, cut off the crusts, and cut each slice diagonally in half. Combine the mayonnaise and chili paste and spread some onto each triangle. Top each with a piece of salmon, 2 slices of avocado, 1/2 piece of bacon, and an egg slice. Garnish with a grind of black pepper.
CHILI RUBBED SALMON WITH CITRUS SALSA - SLIMMED
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high. Soak onion in a bowl of very cold water.
- In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.
- Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit cut off the skin and white pith. Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our Video demo of segmenting an orange.) Add the jalapeno, jicama, and fresh coriander to the citrus mixture. Drain the onions and stir to combine evenly.
- Position a broiler pan about 6 inches from the broiler and preheat. Lightly brush the salmon with the olive oil. Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan. Broil the fish until just firm and brown, about 7 minutes. Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.
- Divide the fish among plates and serve with the salsa and tortillas.
CHILI ROASTED SALMON WITH CILANTRO CREAM
Make and share this Chili Roasted Salmon With Cilantro Cream recipe from Food.com.
Provided by Sammy Mae
Categories Tex Mex
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
- In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
- Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
- Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
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