Sweet chili salmon with cucumber salad
Indulge in the delectable flavors of sweet chili salmon paired with a refreshing cucumber salad. A perfect blend of spicy, sweet, and tangy tastes!
Ingredients:
- 4 6-oz. skin-on salmon fillets
- ¾ teaspoon kosher salt, divided
- ½ cup sweet chili sauce
- 8 scallions, chopped (½ cup)
- 1 English cucumber, sliced
- ½ small red onion, thinly sliced
- ¼ cup coarsely chopped fresh basil leaves
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons grated fresh ginger (from a 1-in. piece)
- Steamed jasmine rice, for serving
Instructions:
- Heat the oven to 425°F.
- Put the salmon on a baking sheet covered with parchment paper, with the skin side facing down. Add a quarter teaspoon of salt for seasoning. Mix sweet chili sauce and scallions in a small bowl; then spread the mixture over the salmon. Cook until the salmon turns opaque and is fully cooked, which usually takes 12 to 15 minutes.
- Combine cucumber, onion, basil, vinegar, oil, ginger, and the remaining half teaspoon of salt in a bowl. Present the cucumber salad alongside the salmon and rice.
Summary:
- Calories: 1987 kcal
- Fat: 108 g
- Protein: 151 g
- Carbs: 95 g
- Potassium: 3800 mg
- Magnesium: 334 mg