I’ve never been the biggest fan of the taste of seafood, particularly the “fishy” taste of certain types of fish. However, with salmon’s reputation in the health food world, I do try to squeeze it into my diet as much as possible. As a result, I find that the best way to combat the fishiness, is to cook salmon a certain way and to pair it with an overpowering (healthy) sauce. For the Sweet Thai Chili Salmon recipe below, I combined this technique with my love of Thai food.
Sweet Thai Chili Salmon = So Simple
This Sweet Thai Chili Salmon is begun by creating a paleo-approved sauce. It’s super simple – just add all the ingredients from the recipe below into a small saucepan and heat until desired thickness; anywhere from 2-8 minutes. The salmon fillets are then marinated in half the sauce. Baked for 8 minutes. Then served with roasted veggies, covered in the remainder of the sauce. So delicious and so simple! Want something delicious to drink with this? Make sure to check out my healthy gluten free cocktails for some cleaner drink options to serve with your dinner!
Advantages of Salmon
**The advantages of eating salmon include its high levels of: antioxidants, omega-3 fatty acids, protein, niacin, phosphorus, selenium, vitamin B6 and B12, etc.**
Enjoy! Here’s to regaining our sparkle together,
Sweet Thai Chili Salmon
Thai Sweet Chili Sauce
Salmon and Vegetables
- 1½ lbs salmon sliced into pieces
- Green onions sliced (optional garnish)
- 1 head broccoli chopped
- 16 oz bag carrot chips
- 8 oz mushrooms sliced
- 8 oz can water chestnuts sliced
- In a small saucepan, whisk all sauce ingredients until combined. Bring to a boil, then reduce heat to low and simmer for 2-8 minutes or until the sauce begins to thicken.
- Cover salmon fillets with about half of the Thai sweet chili sauce. Allow to marinate for a couple hours (can marinate for up to 24 hours if desired).
- Preheat oven to 400°F. Bake for 8 mins (or until fully cooked).
- Sauté vegetables in a wok or large saucepan until tender.
- Serve salmon topped with extra Thai sweet chili sauce and with a side of sautéed veggies.
*When cooking the salmon, I used a baking sheet covered with unbleached parchment paper.
*Extra sauce can be transferred to a glass jar and used on meats, other seafood, vegetables, and for dipping. It can also be refrigerated for a couple months. Please note that due to the thickening properties of arrowroot powder a couple tsp of water may be needed when re-heating.