Dishwasher Salmon Recipes Recipe For Chili

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BROILED SALMON WITH THAI SWEET CHILI GLAZE



Broiled Salmon with Thai Sweet Chili Glaze image

Marinated in sweet chili sauce, soy sauce, and ginger, this broiled salmon makes a lovely weeknight dinner.

Provided by Jennifer Segal, inspired by Bon Appétit

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 5

1½ pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

Steps:

  • Set the oven rack 5-6 inches from the top and preheat the broiler.
  • Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
  • Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Nutrition Facts : Calories 391, Fat 23g, Carbohydrate 7g, Protein 37g, SaturatedFat 5g, Sugar 3g, Fiber 2g, Sodium 1108mg, Cholesterol 94mg

AIR FRYER SWEET CHILI SALMON



Air Fryer Sweet Chili Salmon image

This recipe has been a staple in the Tila house for years. Sweet chili sauce is a quick way to perk up plain salmon and asparagus. The sauce is the perfect balance of sweet, salt, spicy and tangy, and it's naturally gluten free, to boot. I prefer brands made in Thailand. To make this a complete meal, serve it with brown rice or quinoa.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 skinless salmon fillets (about 1 1/2 pounds)
8 asparagus spears, trimmed
1 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 cup Thai sweet chili sauce (see Cook's Note)
2 scallions, thinly sliced on the bias, for garnish
Cooked brown rice or quinoa, for serving

Steps:

  • Preheat your air fryer to 375 to 390 degrees F on the fan setting, if available.
  • Place your salmon and asparagus in a large bowl. Sprinkle with the seasoned salt and pepper and toss to coat well. Pour in 1/2 cup of the sweet chili sauce (reserve the rest for glazing) and stir to coat well.
  • Arrange the salmon and asparagus in the air fryer so that nothing touches.
  • Air fry the salmon and asparagus for 6 to 10 minutes, or until they're browned on top and cooked through in the center.
  • Transfer the salmon and asparagus to a serving vessel and pour the reserved 1/2 cup sweet chili sauce over the top. Garnish with the scallions and serve with brown rice or quinoa.

CHILI AND SAGE-RUBBED SALMON



Chili and Sage-Rubbed Salmon image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 11

1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

  • Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
  • Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
  • Wipe the paste from the salmon.
  • Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.

SALMON IN THE DISHWASHER



Salmon in the Dishwasher image

As the name implies, this is salmon cooked in the dishwasher. It does work, and comes out quite good.

Provided by Allrecipes Member

Time 50m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets salmon
1 tablespoon olive oil
salt and ground black pepper to taste
1 teaspoon dried dill, or to taste
3 tablespoons fresh lemon juice

Steps:

  • Tear off 4 sheets of aluminum foil, large enough to wrap each steak. Grease one side of each piece of foil.
  • Place one salmon filet on each and drizzle a little olive oil on top of each piece of salmon. Sprinkle with salt, pepper, and dill weed to taste. Drizzle a bit of the lemon juice over each piece of salmon.
  • Wrap up the steaks, carefully sealing each foil packet. Test each packet by pressing on it. If air escapes, re-wrap it. Put on the top rack of the dishwasher and run for a full cycle, with heated drying. Salmon will be done when the dishwasher runs the full cycle.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 1.1 g, Cholesterol 49.7 mg, Fat 9.9 g, Fiber 0.1 g, Protein 24 g, SaturatedFat 1.9 g, Sodium 46.9 mg, Sugar 0.3 g

SALMON WITH SWEET CHILI GLAZE



Salmon With Sweet Chili Glaze image

Tons of layered flavors with minimal ingredients from Bon Appetit. Mae Ploy's sweeter and thicker than Sriracha and a little less heat.

Provided by gailanng

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

nonstick vegetable oil cooking spray
1/4 cup asian sweet chili sauce (Mae Ploy)
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and finely grated
6 (6 ounce) salmon fillets, with skin

Steps:

  • Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, soy sauce and ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
  • Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Nutrition Facts : Calories 218.1, Fat 7.4, SaturatedFat 1.4, Cholesterol 77.4, Sodium 461.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 35.1

PAN-SEARED CHILI SALMON



Pan-Seared Chili Salmon image

I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! -Cheryl Herrick, Burlington, Vermont

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 cups fresh baby carrots
1 cup instant brown rice
1 cup reduced-sodium chicken broth
1/4 teaspoon pepper, divided
3 teaspoons chili powder
1/2 teaspoon salt
4 salmon fillets (4 ounces each)
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon butter

Steps:

  • Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender., Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes., Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork., Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.,

Nutrition Facts : Calories 369 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

THAI CHILI SALMON



Thai Chili Salmon image

Make and share this Thai Chili Salmon recipe from Food.com.

Provided by English_Rose

Categories     Thai

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) salmon fillets, skinned
2 tablespoons fish sauce
1 red chili pepper, halved, seeded and finely chopped
2 teaspoons fresh ginger, peeled and finely grated (about 1in piece)
4 sprigs cilantro, stems finely chopped and leaves reserved for garnish
1 lime, cut into wedges to serve

Steps:

  • Put the salmon fillets in a single layer in a shallow non-metallic dish, add the marinade ingredients and turn to coat.
  • Cover and marinate in the fridge for 2-3 hours, turing the salmon once.
  • Lift the salmon from the marinade and cook under a preheated hot broiler, 3in away from the heat for 5-6 mins on each side until the salmon is opaque and the flesh flakes easily.
  • Serve hot garnished with the cilantro leaves and lime wedges.

Nutrition Facts : Calories 209.2, Fat 5.9, SaturatedFat 0.9, Cholesterol 87.5, Sodium 810.1, Carbohydrate 3.3, Fiber 0.7, Sugar 1.2, Protein 34.4

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