Thai Sweet Chili Glazed Salmon

This is a simple, easy and delicious salmon recipe. If you love salmon, you'll love this marrinate. It brings out unique and awesome flavors. I like it to serve it with roasted broccoli or cauliflower mash, but i will leave it up to you. Give it a try through, this Thai Sweet Chili Glazed Salmon is hip, Fleetwood Mac Hip.

THE RECIPE

INGREDIENTS

1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
3 tablespoons organic wheat-free soy sauce (or coconut aminos)
1 tablespoon grated fresh ginger
Thai Sweet Chili Paste:
4 tablespoons olive oil (or melted coconut oil)
3 cloves garlic, minced
2 scallions, finely chopped (white and green parts)
3 teaspoons red pepper flakes (adjust depending on how hot you like your food to be)
3 tablespoons fish sauce (I used Red Boat)
2 tablespoons raw coconut palm sugar (or raw organic honey)
1 ½ tablespoons lime juice
2 tablespoons water
½ teaspoon tamarind paste (optional)

INSTRUCTIONS

Heat olive oil in a small frying pan over medium-high heat.
Add scallions and garlic, and saute’ until light golden brown and slightly crispy about 2 to 3 minutes.
Remove garlic and scallions with a slotted spoon from the oil and transfer to a food processor (or a pestle & mortar). Leave remaining oil in the pan.
Add red pepper flakes, fish sauce, sugar, lime, water and tamarind (if using) to the food processor and blend until a thick paste forms (if needed, add a couple more tablespoons of water to make the blending process easier.)
Return the paste to the frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency, a couple of minutes should do.
Adjust the consistency by adding a little more water if you find it too thick.
In a shallow dish combine Thai sweet chili paste, soy sauce (or coconut aminos) and grated ginger and mix until well combined.
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