Baked Salmon with Thai Sweet Chili Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
***SAUCE***1/2 cup white vinegar (or substitute rice vinegar)1/4 cup white sugar1/3 cup water1 Tbsp. fish sauce2 Tbsp. sherry (or cooking sherry)3 cloves garlic, minced1/2 Tbsp. dried crushed chili 1 tsp No-Salt Alternative1.5 Tbsp. cornstarch dissolved in 4 Tbsp. cold water{1-3 Splenda Packets to add sweetness, if needed}***SALMON***Ingredients: 4 x 6 oz salmon fillets (if frozen, make sure fillets are thawed first)Extra Virgin Olive Oil Spray1 medium lemon, sliced into 6 rounds1 medium lemon, sliced into wedges for serving
Makes 1/2 Cup of Sauce or 8 x 1 Tbsp-servings.
1) Place all ingredients {except the cornstarch-water mixture and Splenda sugar} in a sauce pan or pot. Bring to a boil.
2) Reduce heat to medium and let boil for 10 minutes, or until reduced by half. ***Note that the vinegar will be quite pungent as it burns off. ***
3) Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue to stir until the sauce thickens (about 2-3 minutes).
4) Remove from heat and do some taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. You may add 1-3 Splenda packets depending on your taste. If not spicy enough, add more chili.
5) Pour sauce into a small bowl or jar. Let it cool before sealing the lid. This is an excellent marinade for grilled chicken, fish or seafood. You can also serve this as a condiment or as a dip with finger foods.
Thai Sweet Chili Sauce
8 Servings
Amount Per Serving: 1 Tbsp
Calories 38.6
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 197.7 mg
Potassium 343.4 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.2 g
Sugars 6.5 g
Protein 0.2 g
***BAKED SALMON***
Makes 4 x 4 oz cooked Salmon Fillets
1) Preheat oven to 400 degrees F.
2) Grease baking sheet with spray. Spoon home-made Thai sauce over each fillet and top with lemon rounds.
3) Bake for about 15 minutes depending on thickness of the fillets.
4) Serve with lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user SWEET*TRINA.
1) Place all ingredients {except the cornstarch-water mixture and Splenda sugar} in a sauce pan or pot. Bring to a boil.
2) Reduce heat to medium and let boil for 10 minutes, or until reduced by half. ***Note that the vinegar will be quite pungent as it burns off. ***
3) Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue to stir until the sauce thickens (about 2-3 minutes).
4) Remove from heat and do some taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. You may add 1-3 Splenda packets depending on your taste. If not spicy enough, add more chili.
5) Pour sauce into a small bowl or jar. Let it cool before sealing the lid. This is an excellent marinade for grilled chicken, fish or seafood. You can also serve this as a condiment or as a dip with finger foods.
Thai Sweet Chili Sauce
8 Servings
Amount Per Serving: 1 Tbsp
Calories 38.6
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 197.7 mg
Potassium 343.4 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.2 g
Sugars 6.5 g
Protein 0.2 g
***BAKED SALMON***
Makes 4 x 4 oz cooked Salmon Fillets
1) Preheat oven to 400 degrees F.
2) Grease baking sheet with spray. Spoon home-made Thai sauce over each fillet and top with lemon rounds.
3) Bake for about 15 minutes depending on thickness of the fillets.
4) Serve with lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user SWEET*TRINA.
Nutritional Info Amount Per Serving
- Calories: 262.0
- Total Fat: 5.7 g
- Cholesterol: 83.1 mg
- Sodium: 502.1 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.5 g
- Protein: 32.1 g
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