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Thai Chili Salmon

Thai Chili Salmon with Mint Cilantro Chili Sauce and Sweet Chili Glaze, served with Cilantro Basmati Rice and Snap Peas with Pea Sprouts

Salmon is one of my favorite proteins - not only because of it’s versatility, but also because of all the vitamins/essential minerals/proteins/omega 3′s it provides. An endless array of flavor profiles combined with heart health, beautiful skin, better vision, and a brain boost? Yes please. 

This particular salmon recipe is full of flavor and delivers a solid punch of spice without being overwhelming. It has a quick cook time (ten minutes or less broiled in the oven), and can be prepared ahead of time if needed (I know, so great, right?). I selected sockeye salmon for it’s intense flavor and firm texture, but any type of salmon should suffice. The main ingredient in the sweet chili glaze is sweet chili sauce, which can be found in most major grocery stores in the Asian foods section. For the sake of time without losing desired flavor, I chose to purchase the mint cilantro chili sauce pre-made from the store. The brand I used was Bandar Monkey Foods***, which I found at my local Whole Foods. I’ve posted a link at the bottom of the recipe for those who’d like a visual, but this sauce added a great element of heat as well as a subtle and refreshing mint flavor.  

Served with fragrant basmati rice and some crunchy snap peas, this salmon has quickly become one of my go-to meals during the Spring and Summer seasons. My taste tester could not stop raving between bites of juicy salmon and lip licking. Feel free to omit the snap peas as a side dish, however I must say that the crisp garlicky bite of greens combined with the starchy rice and spicy salmon was pretty mind blowing. If you prep your ingredients for the sauteed snap peas while your salmon is marinating, you can easily have the veggies ready to go in the amount of time it takes your salmon to cook. But enough talk… happy cooking :)

Recipe

3-6 six ounce salmon fillets with skin

1/3 cup sweet chili sauce

2-3 tbsp soy sauce

1 tbsp fresh minced peeled ginger

Mint cilantro chili sauce***

Sesame seeds

Cover a baking sheet with aluminum foil and coat with a thin layer of nonstick cooking spray. Place the fillets skin side down on the baking sheet, spaced evenly. Prepare the glaze by whisking together the sweet chili sauce, soy sauce, and ginger. Spoon enough glaze onto each piece of salmon to cover the fillet, setting aside the remainder of the glaze for after the salmon has cooked. Allow the salmon the marinate for 30 minutes (or if you are preparing ahead of time, cover the salmon and refrigerate until needed). Use this time to prepare your ingredients for any side dish, to start cooking your rice, and to preheat your oven. Preheat your broiler and place the oven shelf to about 6 inches from the top. When your salmon is done marinating, broil the fillets on the baking sheet for 6-10 minutes (varies depending on how thick the fillet is). You will know the salmon is ready when it starts to brown in spots and you can easily flake off bits with a fork. Top off the salmon with the remaining sweet chili glaze and a bit of the mint cilantro chili sauce, sprinkle with sesame seeds, and plate as desired.

***Link to purchase the mint cilantro chili sauce online: http://www.bandarfoods.com/products/mint-cilantro-chili-sauce

1 cup basmati rice, dry

Dash of salt

Juice of ½ lime

¼ cup chopped cilantro

Prepare the rice per package directions, but add the dash of salt to the boiling water before adding in your dry cup of rice. When the rice is fluffy and has finished cooking, gently stir in fresh lime juice and cilantro. Add salt to taste.

3 tbsp sesame oil (vegetable oil would work here, too)

3-4 minced garlic cloves

1 tbsp fresh minced peeled ginger

Approximately 8 oz snap peas

Approximately 6 oz pea sprouts (optional, found mine next to the microgreens at Whole Foods)

2 tbsp mirin (Chinese rice wine, or sub with a dry white wine)

1 tbsp soy sauce

Sesame seeds

Heat the oil in a large skillet over medium high heat. Add garlic and ginger, saute for about 30 seconds, then add in your snap peas. Saute for about 2 minutes, stirring frequently, just until the peas are warmed through (no one likes a snap pea without the snap). Stir in mirin, soy sauce, and pea sprouts; cook for approximately one additional minute, until sprouts begin to wilt. Serve warm, sprinkled with sesame seeds.

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i think feminism is really great and important but some people on this website use it as an excuse to be absolute dickwads to boys and it seems like they are striving for dominance, not equality. 

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if you were a flower you’d be a damnnnndelion

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Holy cow look at this amazing Princess Anna and Queen Elsa cosplay from Frozen!

Cosplayers: Yuurisans Cosplay

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why commit murder when you can have one of these

come on guys 

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All of the completed ALL GROWN UP! drawings that I’ve done. Dexter’s Laboratory, Recess, Rocket Power, Hey Arnold!, Rugrats, The Powerpuff Girls, South Park, and The Wild Thornberry’s If you have any ideas for other shows, Let me know!

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Mario in real life.

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I want someone to write a book where Mermaids are the women thrown off ships when the sailors got afraid because having a woman on the boat is bad luck. And as they sink to the bottom legs tied together they change slowly until they can breath, until they can use their tied up legs to swim. And they drown sailors in revenge, luring them in by singing in their husky voices still stinging from the salt water they breathed. 

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good reasons to insult your child:

no

don’t fucking do that

not even jokingly

don’t insult anyone

especially not your own fucking child

do not make your child feel like shit about themselves ok

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Stop…fetishizing….huge age…gaps They’re super toxic and…creepy..and…PREDATOR LIKE !!!!

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relationship status: please

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I think “dildo” is a perfectly acceptable insult. Like, I’d call you a dick but you’re not real enough.

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