Thursday, April 19, 2012

Chile Lime Salmon with Sesame Ginger Beans

  • 2 pounds salmon
  • 2 teaspoons soy sauce
  • 2 teaspoons sweet chile sauce
  • 1 clove garlic, minced
  • 1/2 lime, juiced
  • 1/2 lime, zested
  •  1-2 green onions, chopped

Preheat oven to 425*
Place salmon on a large sheet of aluminum foil.
In a bowl, stir together soy sauce, chile sauce, and garlic. Mix in lime juice and lime zest,. 
Spoon sauce over the salmon.               
Fold the foil over the salmon, and crimp the edges to seal.
Bake at 425* for 20-25 minutes.
Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

You can also grill this for about 15-20 minutes.
This is so easy and yet looks very elegant. The pink salmon topped with the red chiles and green onion really look great and the sweetness of the sauce really wakes up a rather ho-hum salmon.

This pairs well with sesame ginger broccoli or beans.
1.5 tsp sesame oil
1 clove garlic
3T water
1tsp ginger
1T soy sauce
3C broccoli or beans

Add everything to a hot pan and stirfry for a minute or two until the veggies are bright.

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