Tuesday 20 December 2016

easiest ever salmon with variables

Monday evenings are hectic to say the least. Big'Un goes out before 5pm to help with our local Rainbows pack. She's a young leader and working towards her Queen's Guide award.
Little'Un then goes to Brownies which runs straight after the Rainbows at 6pm, and  sometimes Big'Un stays to help.  Especially in the winter, I walk back and forth with the girls to the church hall for each club, and everyone in the house needs to be fed - and all at different times!  This is the only day when I will make different meals for each person, and as Littl'Un is allergic to most fish, this is the day that the rest of us often indulge in a fish-based meal.  As all 3 kids now have a hot meal in school, I don't feel too bad about giving them sandwiches or something cold, especially Big'Un who needs to eat as soon as we get in from school at 4 in order to be ready! She usually makes herself a sandwich or a Chinese noodle packet or pot, and then has another snack later.

Tiny is really fond of salmon, and as Papa sells fish, this is our usual go-to choice.  We used to get the skinless fillets in the oven cook bag, often with a flavoured butter, but this started to get boring after a while.  I then stumbled upon a 3 ingredient recipe page, and saw this very simple suggestion, cooked it in the halogen which gave deliciously charred and crispy bits, and then I tried variations so we don't get bored.  Give it a try, you won't be disappointed.  If you don't have a halogen oven, obviously you can use a standard oven, but a grill might give a better result as the recipe states.  I make half this amount - one each for me, Papa and Tiny.  You could always marinade the full amount, and cook half one day and the other half for lunch the next day.

  • 6 x 6 oz salmon fillets, skin on or off
  • Pinch of salt
  • 1/2 cup + 2 tbsp Thai sweet chili sauce, divided
  • 2 - 3 tbsp spring onions, chopped
  • Cooking spray 

  1. In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
  2. Turn the grill to High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
  3. Grill for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and grill for another 5 minutes or until salmon has caramelized. Serve hot garnished with the spring onions, extra sauce (if desired) with brown rice or quinoa on a side, and maybe some steamed green veg.
  4. Storage Instructions: Refrigerate covered for up to 3 days.

My even simpler variation was to just use Franks Buffalo Wings Hot Sauce, (I didn't even leave it to marinate) and serve with steamed rice and greens. You are limited only by the sauces in your fridge and pantry though.  Go to town with your favourite sauce!

Thanks to http://ifoodreal.com/ and Buzzfeed for the inspiration.

No comments:

Post a Comment