Slow-Roasted Salmon with Sweet Chili Glaze and Scallions
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 cup sweet Thai chili sauce
1 teaspoon Sriracha
2 tablespoons lime juice
2 teaspoons soy sauce
1 tablespoon finely chopped fresh ginger
1 bunch scallions, thinly sliced
1 1/2 pounds center-cut salmon fillet, skin and pin bones removed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 to 3 handfuls baby greens
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon lime juice
Leaves from 2 to 3 sprigs cilantro
Leaves from 2 to 3 sprigs mint
1 lime, cut into wedges, for serving
Directions
In a bowl, stir together the Thai chili sauce, sriracha, lime juice, soy sauce, ginger and half of the chopped scallions. Reserve the remaining scallions for the garnish.
Check the salmon for pin bones by running your fingers gently over the surface; remove any pin bones you find . Sprinkle the salmon with salt and pepper on both sides.
Spread about 1/3 cup of the glaze in the center of a 9x13-inch baking dish. Set the salmon fillet on top and move it around a little so that the bottom is coated with glaze. Spread the top with the remaining glaze. If you like, you can do this ahead, cover it, and refrigerate for up to 2 hours.
Preheat the oven to 275º F. Roast for 18 to 23 minutes, or until a thermometer inserted into the thickest part of the fish registers 130 degrees. (The temperature will rise a few degrees once the salmon is out of the oven.
In a bowl, toss the greens with the olive oil, salt and pepper. Sprinkle with the lime juice and toss again. Arrange the greens on a platter.
With a serving spoon, break the salmon into a few large pieces and set them on the platter on top of the greens. Scatter the cilantro, mint, and remaining scallions on top. Place the lime wedges around the fish and serve.