Salmon With Sweet Chili Glaze

Salmon with sweet chili glaze
Romulo Yanes
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

4
6-ounce
pieces skinless salmon fillet
2
tablespoons
olive oil
1
tablespoon
brown sugar
1 1/2
teaspoons
ground ancho chili pepper
kosher salt and black pepper
4
small summer squash (about 1½ pounds), thinly sliced
2
scallions, thinly sliced

Directions

  1. Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.
  2. Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.
  3. Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
  4. Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.
Sara Quessenberry
July 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • Fat 20 g
  • Sat Fat 3 g
  • Cholesterol 107 mg
  • Sodium 1,541 mg
  • Protein 41 g
  • Carbohydrate 10 g
  • Sugar 7 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 59 mg
What does this mean? See Nutrition 101.

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