Sweet Chili Salmon
Serves 415 mins prep25 mins cook
Celebrating Salmon Sunday with Sweet Chili Salmon, Sweet and Sour Brussels, and sesame noodles. The salmon is marinated and cooked for a crispy finish, while the Brussels are blanched then roasted with a sweet and sour sauce. The dish is complemented by buckwheat soba noodles tossed in sesame oil and tamari soy sauce.
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What you need
Instructions
1: Pat salmon dry and sprinkle with salt, then refrigerate for at least 15 minutes. 2: Marinate the salmon in coconut aminos, salt, and pepper. 3: Heat coconut oil in a pan and sear the salmon skin side up for 2 minutes on medium-high. 4: Flip the salmon, cover it in sweet chili sauce, and bake in the oven at 425°F for about 4-5 minutes. 5: Blanch Brussels sprouts in salted water for 3 minutes, then transfer to ice water to stop cooking and dry them off. 6: Toss dry Brussels sprouts in oil, salt, pepper, and sweet and sour sauce before roasting. 7: For the sauce, mix pineapple juice, apple cider vinegar, balsamic vinegar, ketchup, water, applesauce, and coconut aminos. Bring to a boil, then reduce heat if a thicker consistency is desired. 8: Bake the Brussels on a parchment-lined baking sheet for 20-25 minutes until cooked to your liking. 9: Cook buckwheat soba noodles according to package instructions, then toss with sesame oil and tamari soy sauce.View original recipe