Thai Salmon- Meatless Fridays

In a valiant attempt to switch up our meatless meals I decided to go with salmon! I am being very bold today because not only am I serving fish that is typically not eaten in this house, but we also never eat Thai food. Bring on the spice! This is an incredibly easy meal; I was able to whip it up in 30 minutes after working all day so that makes me and my feet very happy.

There are several variations on this but I went with the less "fishy" route and the easiest clean up. Winning!

Prep Time: 15 minutes

Cook Time: 15-18 minutes

Total Time: 30 minutes

Yields: 4-6 servings

Assemble the Team!

• 1/2 cup sweet Chili Sauce

• 2 tbsp. reduced sodium soy sauce

• 2 cloves garlic, minced (do as I say not as I do in the ingredients picture...unless you want a little extra kick)

• 1/2 tsp red pepper flakes

• 1 tbsp lemon juice

• 3/4 tsp ground ginger

• Pinch of salt

• 2 lbs salmon

• 1/4 cup peanuts, chopped for garnish

• 2 tbsps chopped cilantro for garnish

• 2 tbsps chopped green onion for garnish

Let's prepare the sauce together! While we are at it, go ahead and preheat the oven to 375. Then get yourself a bowl and measure out 1/2 cup sweet chili sauce.

Pour in 2 tablespoons low sodium soy sauce.

Then sprinkle in that garlicky goodness! The directions say 2, go with that... we just really like garlic around here.

Add in 3/4 teaspoon ginger, if you are using freshly grated then you can add up to 1 tablespoon.

Pour in 2 tablespoons lemon juice, lime can also be used here but we had lemon on hand.

To give it a little kick toss in 1/2 teaspoon red pepper flakes. If you really like your food spicy you can also add 1 teaspoon Sriracha. Not even going to lie, I made a little Sriracha dipping sauce to go with mine on the side.

Place tin foil on a baking sheet and lay your salmon on top. Sprinkle a little kosher salt and then get your sauce mixture.