Thursday, March 29, 2012

Sweet Chili Salmon

Finally, I was able to make this fish dish I've been raving about for a couple weeks! My oven is still not fixed, but I was able to make do with a little MacGyvering. I still ran into a few mishaps, but in the end it turned out perfectly. This is a dish I don't think I could ever get sick of. Trader Joe's Sweet Chili Sauce is a staple in the recipe. I've toyed with trying to recreate it myself, but I've got a strong feeling that won't happen unless TJ's decided to stop carrying it. Let's pray that never happens, k? Great. 

This sauce compliments fish with it's upfront sweetness and lingering of spice. With the addition of more spices, fresh cilantro, and a heavy dose of roasted cherry tomatoes, this salmon will change any seafood hater into a mega lovvvaaaa. Trust me on this one - it will not disappoint!
{Trader Joe's Sweet Chili Sauce - my favorite}
{Seasonings: Cayenne Pepper, Red Pepper Flakes, Mrs. Dash Fiesta Lime, Pepper}
{After you've sauced and seasoned the fillet, add a generous amount of halved cherry tomatoes and 
top with chopped cilantro}
{Such a yummy and healthy dinner, especially paired with veggies like roasted Parmasen asparagus}

My own recipe :)

{Serves 2}

Ingredients: 2 salmon fillets {fresh or thawed}. 3 Tbsp Trader Joe's Sweet Chili Sauce. Seasonings: Cayenne Pepper, Red Pepper Flakes, Mrs. Dash Fiesta Lime, Pepper. 4 tsp lime juice. 2 Tbsp cilantro, chopped. 1/2 Cup cherry tomatoes, halved.


  1. Preheat oven to 400 degrees. 
  2. Tear off two pieces of foil {about 3 times the size of the fish} and spray the middle of each sheet with a light layer of cooking spray. Place one fillet in the middle of each sheet, skin side down.
  3. Add 1 1/2 Tbsp of the TJ's Sweet Chili Sauce to each of the fillets and spread evenly with a knife.
  4. Add each of the seasonings to your liking {Cayenne Pepper, Red Pepper Flakes, Mrs. Dash Fiesta Lime, Pepper}. I prefer to go a little heavier on the Mrs. Dash seasoning than any of them. The sauce isn't too spicy so I highly suggest adding about 1/2  tsp of red pepper flakes to give it a bite.
  5. Add a couple tsp of lime juice to each fillet. Then, surround the outer edges of the fish with halved cherry tomatoes and top each fillet with 1 Tbsp of the cilantro. 
  6. Now, it's time to fold the foil into a little tent packet that's loose enough for the heat to circulate in the foil, which allows for steaming. Bring the long sides together in the center and tightly fold them together towards the food. Stop folding a few inches before you get to the fish, leaving you with a pocket of space and creating a "tent" shape. Tightly fold the remaining sides until you get an inch or so from the fish. 
  7. Place packets on a baking sheet to avoid any leakage while it's baking, especially if you don't use strong foil. For thicker fillets bake the fish for about 15 minutes; thinner fillets for about 11 minutes. You can check at the 10 minute mark by carefully unrolling the top of the foil tent {BE CAREFUL IT'S HOT}. You'll know if it's done because the meat should be flaky. 
  8. Once done, take the baking sheet out of the oven to let cool a couple minutes and poke a hole in your foil tents so your fish doesn't continue to cook. Once the foil packs are tolerable to handle, unroll the foil tent and open it up. You can serve it in the foil on a plate or use a spatula to remove your salmon and roasted tomatoes. That's up to you!
Hopefully you'll be able to find the Trader Joe's Sweet Chili Sauce, but if not just browse your local grocery store for something similar. Hope you enjoy! 


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