The not-so-closet seafood addict strikes again: succulent, sweet, and a hint of spice. This might have been the most delicious salmon I have ever enjoyed (and sous chef approved by leaps and bounds). Now don’t get me wrong, I’m a sucker for the smoky flavors of cedar planked salmon; but the preparation of this salmon makes for an amazingly luscious fish. We used fresh wild Alaskan salmon filet from a local butcher and it was simply divine.
Inspired by Bon Appetit, I made a few tweaks to suit my liking (i.e. sauce, sauce and sauce?). So fast to throw together and so impressive, this recipe is a perfect addition to your rotational week night dinners.
Sweet Chili Glazed Salmon with Sauteed Sugar Snap Peas
- 2 6 ounce salmon filets
- 1/2 cup soy sauce + 4 tablespoons
- 1/4 light brown sugar
- 1 tablespoon dijon mustard
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh garlic, minced
- 1 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1/4 cup sweet chili glaze
- 1 teaspoon hoisin sauce
- 4 ounces sugar snap peas, ends removed
- Salt and pepper
First, we are going to create a marinade for the salmon. In a large gallon ziploc bag combine 1/2 cup soy sauce, brown sugar, dijon mustard, 1 tablespoon minced garlic, 1 tablespoon minced ginger and red pepper flakes.
The savory of the soy sauce and the sweetness of the brown sugar really play off of each other beautifully. Add the salmon filets to the bag and let marinate up to for at least an hour or as long as overnight.
Alright, it’s game time. Preheat your oven to 425 degrees and let’s get started on the sweet chili glaze. In a measuring cup, combine the sweet chili glaze (can be found in the international aisle of your grocery store), 2 tablespoons soy sauce, hoisin sauce and 1 tablespoon ginger. Give it a good mix. Next, in a large oven-proof skillet, heat the olive oil until very hot over a medium-high flame. Then, remove the salmon from the marinade cook flesh-side down for 4-5 minutes until a beautiful golden crust has formed.
Then flip the salmon so it’s skin-side down and let cook over medium-high heat for 5-7 minutes. The skin will crisp right up. Once it’s flipped, coat your sweet chili glaze mixture atop the filets.
After the 5 to 7 minutes have passed, pop your oven-safe skillet into the oven for 8 minutes. In the meantime, let’s work on the snap peas.
Heat one tablespoon olive oil in a separate saute pan over medium heat. Once hot, add your snap peas, 1 tablespoon garlic and remaining two tablespoons soy sauce.
Let these puppies cook through, and roughly when your salmon is finished cooking your snap peas should be good to go. Plate these beautiful components and enjoy!
As for a wine pairing, I would recommend a pinot noir. It’s light enough not to overpower the salmon but weighty enough to stand up to the spices and Asian flavors of the dish. My recommendation? 2010 Wild Horse Pinot Noir.
Cheers!
