Ok, ok, so this recipe is almost straight out of this month’s bon appetit. Like, cover image, straight out. And the only reason it’s “almost” rather than “exactly”, is that I lacked some of the ingredients in my pantry and there were no sugar snap peas at the farmer’s market on saturday (maybe next week, i was told). The big difference is that bon appetit’s version is made with snap peas and pea tendrils. I swapped in pea sprouts since I had some in my fridge, along with some nice bloomsdale spinach from this week’s CSA veggie box. The salmon is marinated and then broiled on the same pan, which makes prep and cleanup a snap, and I’m pleased to say the finished dish truly looks glamorous enough to be on a newsstand.
Sweet Chili Glazed Salmon
Adapted from Bon Appetit’s much longer titled recipe, which you can find here.
1/4 cup Asian Sweet Chili Sauce, such as mae ploy
2 tablespoons soy sauce, divided
2 tablespoons rice wine vinegar, divided
1 tablespoon mirin
2 8-oz center cut salmon filets with skin
1 tsp grapeseed oil, or any plain vegetable oil
1 tsp sesame oil
3 cloves garlic, minced
3-4 bunches bloomsdale spinach leaves, substitute with 2 handfuls of baby spinach
1 cup pea sprouts
Line a baking sheet with nonstick aluminum foil, or lightly oiled regular foil. Place salmon fillets skin side down on the prepared sheet pan and season with salt and pepper. In a small bowl, stir together the sweet chili sauce, 1 tbsp soy sauce, 1 tbsp rice wine vinegar and the mirin. Spoon marinade over the salmon and let stand at room temperature for 20 minutes.
Preheat broiler. Spoon any marinade remaining on the baking sheet over the salmon fillets. Broil salmon without turning until browned at corners and the fish is almost opaque in the center, about 8 minutes.
Meanwhile, heat the grapeseed and sesame oil in a medium skillet over medium-high heat. Toss in the garlic and stir fry for 30 seconds until aromatic. Add spinach leaves and cook, stirring regularly for 2 minutes. Add the pea sprouts and stir til just wilted, about 1 minute. Add the remaining soy sauce and rice wine vinegar and fresh black pepper, then turn off heat and set aside.
I rounded out our meal with a sort of deconstructed salad. The greens are a beautiful head of red-tipped romaine, tossed with a light asian-flavored dressing and sesame seeds along with some avocado slices and some simple sunomono cucumbers. It was the perfect crisp and bright companion to the buttery-textured, sweet and salty salmon. Enjoy!