Sweet Chili Salmon with Quick-Pickled Cucumbers
- 25 Jul, 2024
- Posted by: clare o'donnell
Sweet Chili Salmon with Quick-Pickled Cucumbers
Rated 5.0 stars by 1 users
Category
Entree
Ingredients
4 6 oz portions of Salmon
-
1/3 cup Terrapin Ridge Raspberry Chipotle Sauce
- 2 T toasted Sesame Seeds
- Kosher Salt
- Sesame oil
- Scallions – Garnish
- 1 Each English Cucumber
- 1 C Seasoned Rice Wine Vinegar
- 2 T Sugar
- 1 T Kosher Salt
- ¼ T Sambal chili Paste (optional)
- 1 clove Garlic – Minced
- 4 ice cubes
Salmon
Quick-Pickled Cucumbers
Directions
- Pre-heat broiler to “high broil”.
Slice the cucumber as thin as possible. Bring to a boil the rice wine vinegar, sugar, salt and chili paste. Remove from heat and add the sliced cucumbers. Let them sit for about 2 minutes and add the ice cubes. Place the cucumbers in the refrigerator while prepping the salmon.
Lightly brush the salmon on both sides with sesame oil and season with salt, place the filets skin side down on the foil lined tray. Broil for 2 minutes. Remove the tray from the oven and brush the salmon with the Terrapin Ridge Farms Raspberry Chipotle Sauce. Sprinkle the sesame seeds over the top and place back under the broiler until the salmon is just cooked through and the edges begin to brown (depending on your broiler, this should be about 5 minutes longer)
Plate the Salmon with a handful of ice-cold pickled cucumbers next to them. Top the salmon with thinly sliced Scallions.
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