Garlic Chili Asian Salmon with asparagus -

Chili-Garlic Salmon, with Asparagus

Garlic Chili Asian Salmon with asparagus - foodwhirl.comIs anyone else behind on everything?  I’m feeling that way lately!  Between the 4 yr old being on ‘spring break’ last week, and getting my taxes done (nothing like waiting til the last minute!) and generally over-committing myself, I’m finally catching up.

So, when your busy like that, finding time to cook a yummy/healthy meal can be challenging.  So next time you’re in a hurry,how about a fast and easy dinner, that is good for you too!   This is also a great budget friendly romantic dinner for two–the salmon and asparagus, with fresh melon on the side was less than 15 dollars (I did have all the marinade and sauce ingredients on hand)

Here are the recipes for the Chili-Garlic Salmon, and a Hot Mustard Asparagus for a simple side dish.  The whole meal was pulled together in less than 30 minutes.

Chili-Garlic Salmon

(serves 2)

  • 2 pieces Salmon fillet (~1 lb)
  • Asian chili sauce

Marinade (measurements approximate)

  • 1/8 c soy sauce
  • 1/8 c seasoned rice vinegar
  • 1 teas sesame oil
  • 1 teas minced garlic

Combine marinade in a shallow bowl (or ziplock bag).  Add fish, skin side up.

Let marinate while you prep the asparagus.  (See how to steam asparagus)

Turn your oven or toaster oven to broil.  Line a roasting pan or iron skillet with foil, for ease of cleanup.  (If you’re using an iron skillet, place in oven so it heats up — this will speed your cooking time.)

When ready to cook, remove from marinade and place in pan.  Brush marinade on top (get all that good garlic!) and spread a dollop (1/2-1 teaspoon?) of chili sauce on the top of each fillet.

Broil your fish, skin side down.  Time will vary, depending on the thickness of your fish.  Check after 7 minutes, then again at 10.  I like my salmon medium, but cook according to your liking.  Remember, it will continue to cook after removal from the oven, so err on the side of undercooking.  Use a fork to check the center of the fish, every few minutes.  Do NOT overcook, or your fish will be dry.  (If the top seems to be getting too brown, turn the oven down or even off, and leave the fish for several minutes to cook from the residual heat.)

When your salmon is cooked to your liking, remove the skin (and the dark flesh next to it).  Add an additional dab of chili sauce on top if desired.

Serve with asparagus & fresh fruit.

Hot Mustard Asparagus

Prep your asparagus while the fish is marinating, then start steaming it right after you put the fish in the oven.*

See How to Steam Asparagus for details.

Mix ~1/4 teas of hot Chinese mustard with ~1/8 c  seasoned rice vinegar (I love that stuff!) and 1 teaspoon sesame oil to make a quick mustard vinaigrette.  Taste.  (Moderate amounts to your desire for spicy)

Toss with steamed asparagus to lightly coat (or serve on the side)

*(Alternately, you could broil it while you’re broiling the salmon, if you have room in your oven.)

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