Chili-Garlic Glazed Salmon

Name: Chili-Garlic Glazed Salmon
Prep time: 11 min
Cook time: 11 min
Total time: 11 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chili sauce with garlic (such as Hokan); 3 Tbsps minced green onions (about 3 green onions); 1 teaspoons low-sodium soy sauce; 2 Tbsps low-sugar orange marmalade; 680 grams salmon fillets

You can never have too many main course recipes, so give Chili-Garlic Glazed Salmon a try. This recipe serves 4. One serving contains 274 calories, 34g of protein, and 11g of fat. A mixture of low-sugar orange marmalade, green onions, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange marmalade you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 11 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets.

Ingredients you will need

Chili Sauce

Equipment you will use

Bowl

Place fillets, skin sides down, on a baking sheet coated with cooking spray. Broil fish 5 minutes; brush with remaining chili sauce mixture. Broil 2 more minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Cooking Spray

Chili Sauce

Fish

Equipment you will use

Baking Sheet

Equipment

Broiler

Bowl

Baking Sheet

Ingredients

Servings:

3Tbsps

chili sauce with garlic (such as Hokan)3Tbsps

minced green onions (about 3 green onions)1teaspoons

low-sodium soy sauce 2Tbsps

low-sugar orange marmalade 680grams

salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.