Ginger garlic chili salmon
A flavorful and spicy main course with ginger, garlic, and chili-marinated salmon, perfect for a special occasion like the Super Bowl. It is gluten-free, dairy-free, and pescatarian, making it suitable for those diets. This recipe covers 27% of your daily requirements of vitamins and minerals.
Ingredients
salmon cutlet
2 fillet
ginger
1 Tbs
garlic
2 cloves
brown sugar
2 Tbs
rice vinegar
63.75 ml
chili sauce
1 tsp
soy sauce
1 tsp
water
59.15 ml
green onions
2 stalks
salt and pepper
2 servings
Method
- Season both sides of salmon fillets with salt and pepper. Chop green onions and put them aside. In a bowl, combine minced ginger, crushed garlic, brown sugar, rice vinegar, hot chili sauce, soy sauce and water. This is the sauce for simmering the salmon.
- In a deep skillet, pan sear the salmon on medium high heat for 4-5 minutes or until it's almost half done on the side. Flip the salmon to the other side and sear for 2 minutes.
- Pour in the sauce when the salmon is still slightly raw in the middle, and let it simmer for 10 minutes on medium heat. When the sauce is reduced, add in the chopped green onions. Continuously scoop the sauce over the salmon for at least one minute to let the top side of the salmon absorb the sauce.
- Remove the salmon carefully from the skillet and transfer to a dish. If the sauce is not reduced to the desired consistency, leave it in the skillet and let it continue to reduce.
- Pour the sauce over the salmon and serve.
Nutrition:
Carbs
26 g
Fat
10 g
Protein
34 g
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