About Us saturday chef recipe

Salmon with Sweet Chili Glaze & Sugar Snap Peas

Original date aired: May 1st, 2010

Overview

You will love this recipe.  Choose fresh wild salmon for best results and be sure it still has the skin on.  Sambal oelek is an Indonesian-inspired chile sauce used to add heat to food without altering other delicate flavours in the dish.  It can be found in most grocery stores.


Ingredients
  • 2 tbsp sambal oelek
  • 2 tbsp soy sauce, divided
  • 2 tbsp fresh ginger, finely grated peeled and divided
  • 2 x 6 oz salmon fillets with skin
  • 1 tbsp vegetable oil
  • 1 garlic clove, minced
  • 4 oz sugar snap peas, trimmed
  • 1 1/2 tbsp rice wine
  • 1 tsp sesame oil

Directions
  1. Line a rimmed baking sheet with foil and gently brush it with oil.
  2. Whisk sambal oelek, 2 tablespoons soy sauce and 1 tablespoon of ginger in a small bowl.
  3. Place salmon fillets, skin side down, on your lined baking sheet.
  4. Spoon the marinade over the salmon fillets and let stand at room temperature for 30 minutes.
  5. Preheat broiler.
  6. Spoon any marinade remaining on baking sheets over salmon fillets.
  7. Broil salmon without turning until browned in spots and almost opaque in center - approximately 6 to 10 minutes depending on the thickness of the fillet.
  8. While your salmon is broiling, heat vegetable oil in a heavy fry pan over medium high heat.
  9. Add remaining 1 tablespoon ginger and minced garlic.  Stikr until aromatic, about 30 seconds.
  10. Add sugar snap peas and stir until crisp-tender, about 2 minutes.
  11. Add remaining 1 tablespoon soy sauce, rice wine, and drizzle with sesame oil.
  12. Place the salmon fillets on a platter adn spoon warm pea mixture over fillets and serve.

ENJOY

CHEF JUDY WOOD

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