Ingredients
- Sweet Thai chili sauce – 1/2 cup.
- Fresh lime juice – 2 tablespoons, plus extra for salad.
- Soy sauce – 2 teaspoons.
- Fresh ginger – 1 tablespoon, minced.
- Green onions – 1 bunch, sliced thin.
- Fresh salmon – 1 1/2 pounds, center cut.
- Sriracha sauce – 1 teaspoon.
- Mixed baby greens – 2 cups.
- Extra virgin olive oil – 1 tablespoon.
- Fresh cilantro leaves – from 2-3 sprigs.
- Fresh mint leaves – from 2-3 sprigs.
- Lime – 1 whole, cut for serving.
- Kosher salt – to taste.
- Black pepper – to taste.
Instructions
- Mix Thai chili sauce, lime juice, soy sauce and ginger in a bowl. Add half the sliced green onions and stir well.
- Pat salmon dry and check for bones. Season both sides with salt and pepper.
- Pour 1/3 cup sauce in baking dish. Place salmon in dish and coat with remaining sauce.
- Cook at 275°F for about 20 minutes until internal temperature reaches 130°F.
- Toss greens with olive oil, lime juice, salt and pepper in a bowl.
- Place greens on platter, top with salmon pieces. Garnish with herbs, remaining green onions and lime wedges.
Notes
Center-cut salmon works best for even cooking.
Can be prepared up to 2 hours ahead.
Skin can be left on if preferred.
Nutrition
- Calories: 299
- Fat: 17 g
- Carbohydrates: 10 g
- Protein: 27 g