Bake Thai Salmon

This recipe turned out to be much better tasting than I imagined. I have to admit that the sweet chili sauce is not completely paleo, but it adds such a great flavor and is kid approved.

I'm not one for spicy foods and I was afraid that the sauce would be too spicy, but it's perfect and paired with a wonderful piece of wild caught salmon, wonderful.

Salmon is so good for you. It is filled with Omega 3s. Try to get wild caught, if at all possible. I know it's more expensive, but the farmed raised are filled with artificial color, fed antibiotics, and are exposed to pesticides.

Broiling the salmon instead of baking gives it a different flavor. It cooks fast and keeps it's natural juices and moisture inside.


Ingredients:

1 lb salmon, skin removed if possible

Pinch of salt

Thai sweet chili sauce

Green onions, chopped

• Place the salmon in a large baking dish. Sprinkle with salt and pepper.

• Top with about 1 Tbs of chili sauce and coat evenly over the fish. Cover and let marinate in the fridge for at least 2 hours or overnight.

• Turn the broiler on high. Line a baking sheet with parchment paper and place salmon on it. Coat with another 1 Tbs of chili sauce.
• Broil for 8-10 minutes, rotating the baking sheet once. Remove from oven and top with any additional sweet chili sauce that you desire. Return to the oven and broil another 5-10 minutes, or until salmon is caramelized.

• Garnish with green onions.