This recipe is originally from the April 2010 issue of Bon Appétit magazine. It was written to include a light vegetable sauté of snap peas and pea shoots, but since I couldn’t find the pea shoots, we enjoyed this with only the sauce. It was amazing. I highly recommend it, and think the glaze would also work very well on shrimp, chicken, and maybe even pork. Be careful though, it did pack more of a kick than I was expecting, we weren’t disappointed, just surprised.
- Nonstick vegetable oil spray
- 1/4 cup Asian sweet chili sauce*
- 3 tablespoons soy sauce, divided
- 2 tablespoons finely grated peeled fresh ginger, divided
- 6 6-ounce salmon fillets with skin
- Line rimmed baking sheet with foil. Coat with nonstick spray.
- Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon 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.
Servings – 6
WW Points – 6 pts per serving