This salmon recipe is so easy and comes together quickly for a delicious and well-rounded weeknight meal.
Low – 2/5 stars
30 minutes for marinade + 30 minutes
Around 1.5lb atlantic salmon, cut into 4 rectangular pieces
1/4 cup sweet chili sauce (found in most groceries stores in the Asian section)
2 and 1/2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 tablespoon olive oil
8oz fresh sugar snap peas
3 garlic cloves, minced
1 and 1/2 tablespoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
Sesame seeds for garnish
Adapted from this recipe by Epicurious.
- Preheat the oven to 400 degrees Fahrenheit. Cover a rimmed baking sheet with aluminum foil. Arrange the salmon pieces skin-side down on the baking sheet.
- In a small bowl, stir together chili sauce, 1 and 1/2 tablespoons soy sauce, and the fresh ginger. Spoon the mixture over each salmon piece, making sure all sides are covered. Sprinkle sesame seeds on top. Let stand at room temp for 30 minutes to marinade.
- Once the 30 minutes are up, pop the baking sheet into the middle rack of the oven for 15-20 minutes. Note: some of the extra marinade might start to burn slightly to the pan, but don’t worry, your salmon is fine.
- Meanwhile, start cooking the snap peas. Heat the olive oil in a skillet or frying pan over medium heat. Add minced garlic into the pan and stir for about 30 seconds until aromatic. Add snap peas into the pan and stir for a few minutes until they start to become tender and turn a brighter shade of green. Add remaining 1 tablespoon soy sauce, rice wine, and sesame oil into the pan. Stir for a few more minutes until they just start to brown, then remove from the heat. Top with more sesame seeds if desired.
- Assemble the bowls with a bed of brown rice, 1 piece of salmon, and snap peas on the side. Serve immediately.