You know how you get obsessed with certain recipes for a while and want to make them all the time? Well this salmon is a recent fave of mine. It’s made an appearance on the Weekly Menu a few times, but I thought I’d elevate it to Recipe of the Week status and feature it.
The kids wouldn’t touch it with a ten-foot pole — too hot — but since salmon is one of the few things we’ll all eat, we can feed them a simple skillet-roasted fish with olive oil, S & P, then shuffle them off to bed and have our own dinner in peace.
I love this recipe for two reasons:
1. It’s super-flavorful, with a real punch of sweet and hot. (Sometimes I kick up the heat a bit more by adding chili pepper flakes, too.)
2. It’s no-brainer easy. It’s fun to try new recipes, but sometimes you just want a dish you have to give almost no thought to. This one you can prep, let sit for 30 minutes while you have a glass of wine and uninterrupted conversation with your spouse, then cook in a flash.
We first tried the recipe last spring, and the original (as you’ll see when you hop to the link) calls for fresh spring sugar snap peas and pea tendrils. It was yummy and we’ll try that version again this spring, I’m sure. But for now, we’ve been serving the fish with sauteed greens or a salad, usually with a little rice of some sort on the side.
The recipe says to whisk together your ingredients and then spoon the sauce over the salmon to let it sit; I whisk everything in a square glass dish and then place the fish flesh side down in the sauce to marinate, which I think gives it more intense flavor.
Got an amazingly easy and flavorful dish that you’re currently making again and again? Tell us! Maybe we’ll add it to our Weekly Menu.
Salmon with Sweet Chili Glaze (from Bon Appetit)