Sweet Chili glazed salmon?!


Question:

Sweet Chili glazed salmon?

I had a sweet chili salmon dish at a seafood restaurant a while back and was wondering if anyone could give me the ingredients for such a glaze.....Also, is it best to remove the skin and cook on foil or no?


Answers:
I'm not sure but here is how i cook it, and you're right its awesome

INGREDIENTS
1 1/2 cups apricot nectar

1/3 cup chopped dried apricots

2 tablespoons honey

2 tablespoons reduced sodium soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/8 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1 (3/4 pound) salmon filet without skin

DIRECTIONS
1.Preheat your oven's broiler, and grease a broiling pan.

2.In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.

3.Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

remove skin for foil,
lemon, sugar, salt, sweet herbs, etc.

ur making me hungry

I don't know about the glaze but I can tell you about using the foil...

Leave the skin on the filet and put it skin-side down to the foil on place the whole thing, fish and foil, on a baking pan.

When the fish is baked, you can simply slip a large spatula between the flesh and the skin and lift the whole filet right off the skin! The skin will stick to the foil like crazy glue and the flesh will separate from it very easily.

Also, as opposed to the glaze, a wonderful dry rub is Chef Prudhome's Seafood Magic. Sprinkle it on the salmon liberally and just let it bake in the oven!

Good luck!

You can buy Sweet Chili Sauce in the grocery stores in the imported or Asian food section. It is not mysterious, just coat the salmon and cook without the foil in order to retain the glaze.

Sweet 'n' Hot Glazed Salmon

INGREDIENTS
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin

DIRECTIONS
Preheat your oven's broiler, and grease a broiling pan.
In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

use Thai Sweet chili sauce Put salmon on an oiled pan skin side down and coat with the sweet chili sauce and bake




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