Total Time: 30min | Servings: 4 | Cuisine: Thai Fusion
An incredibly easy dish for when you feel like something healthy and quick. Switch up this recipe up by making rice and steamed vegetables instead of salad and noodles.
4 6oz salmon fillets (or trout)
1/2 cup Thai sweet chili sauce
1 – 2 green onions, chopped, leave 1 tbsp for garnish
1 head of romaine lettuce, chopped
1 large carrot, grated
1 cup fresh bean sprouts
1/2 cup cucumber, sliced
1 lime, quartered (optional)
1/4 – 1/2 package of rice vermicelli noodles, soaked in warm water until tender (5-10 minutes)
2 tbsp fish sauce
2 tbsp sugar
6 tbsp water
1 – 2 tbsp fresh lemon or lime juice
Chili flakes (optional)
1 clove garlic, minced (optional)
1. Preheat over to 350 degrees. Combine Thai sweet chili sauce and green onion in a bowl.
2. In a baking dish lined with tin foil or parchment paper, lay down salmon fillets in a row. Top each fillet with Thai sweet chili sauce mixture, coating fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
3. Place the baking dish in the over and cook for 15-20 minutes. Cook longer as needed, until fish flakes easily and becomes opaque.
1. Mix all ingredients in a bowl and set aside.
1. Drain noodles and place small handful on a plate or in a bowl.
2. Add lettuce, carrots, cucumber and top with bean sprouts. Drizzle fish sauce mixture on salad and noodles. Garnish with a lime wedge (optional).
3. Place warm salmon on top of salad and noodles. Garnish with remaining green onion.
Find the original salmon recipe at http://ifoodreal.com/thai-baked-salmon-recipe/