Slow-Roasted Salmon with Sweet Chili Glaze and Scallions

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

1. Start with the glaze. Add the Thai chili sauce to a bowl with the sriracha, lime juice, soy sauce, ginger, and half the scallions, then stir until smooth and combined. Set aside the rest of the scallions to finish the dish.
2. Get the salmon ready. Run your fingertips lightly across the fish to feel for any pin bones, and pull out any you find. Season both sides with the salt and pepper.
3. Spoon about 1/3 cup of the glaze into the middle of a 9x13-inch baking dish. Lay the salmon over it, nudging the fillet a bit so the underside picks up the sauce. Coat the top with the rest of the glaze. If you want to prep ahead, cover the dish and refrigerate it for up to 2 hours.
4. Heat the oven to 275º F.
5. Roast the salmon for 18 to 23 minutes, until the thickest area reaches 130 degrees on a thermometer. It will continue to warm slightly after it comes out of the oven.
6. While the fish cooks, make the salad. Toss the greens in a bowl with the olive oil, salt, and pepper, then add the lime juice and toss once more. Transfer the greens to a platter.
7. Use a serving spoon to gently separate the salmon into a few large pieces, then place them over the greens. Finish with the cilantro, mint, and reserved scallions. Tuck the lime wedges around the salmon and serve.