Sunday, February 18, 2018

Toaster Oven Baked Salmon w/ Sweet Chili Sauce

Ready in under half an hour, then nestled in a sea of edible greens, here's a melt-in-your-mouth salmon dish with plenty to serve for a buffet ~ or, to have cold leftovers the next day!

My Paleo Marin Rating:  4.5 Persimmons


For the Salmon:

1 pound of salmon (photo is of Atlantic salmon @ $11.99/lb)
Fine sea salt
Edible mixed greens

For the Sauce:

1/4 cup sweet chili sauce
2 tablespoons coconut aminos
1 tablespoon rice vinegar
2-4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon honey
1/2 teaspoon chili oil (to taste)


Toasted sesame seeds
Black sesame seeds
Green onions, sliced into thin strips
Lime wedges


Preheat the oven to 425 degrees F.

1. Cover the bottom and sides of a baking pan with foil. Very lightly oil the foil. Place the salmon in the pan, and lightly sprinkle with salt.

2. Whisk together the ingredients for the sauce. Brush 1/3 of the sauce over the top of the salmon.

3. Bake the salmon for 10 minutes. Remove from the oven and brush the salmon with 1/2 of the remaining sauce. Bake for another 2-5 minutes until the salmon is cooked through, and has an internal temperature of 145 degrees F.

4. Remove from the oven, and place the fish on a serving plate with the edible mixed greens. Cover the salmon with the remaining sauce. Sprinkle desired toppings over the salmon. Serve.

#paleo #salmon #dinner #buffet #sandwich #chili #glutenfree #asian #healthyeats #hearthealthy #dairyfree

Recipe adapted from website.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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