It’s not often that I make a tactical error when it comes to choosing a new recipe to try. Usually, I’ll read it very carefully and decide whether I want to make it as is or tweak it to my liking. If reviews by other cooks are available, I’ll read and take those into account. Somehow I was asleep at the switch on this one!
¡Ay, caramba, was this salmon hot! I would have been a good candidate for that old Alka-Seltzer commercial where the guy said the meatballs were “speecy, spicy.” Even Roger, who is a fan of chicken vindaloo and enjoys food hot enough to make his forehead break out in a sweat, thought it was too spicy.
The chili glaze alone would have been enough for me, but the Sriracha cream sauce put it way over the top heat-wise. I had made the glaze; and, while I was looking at some photos I had taken, Roger went ahead and made the cream sauce. I had intended to cut the Sriracha in half, but he had put in the full amount. When we took a little taste, we both agreed it needed to be toned down, so we adjusted it for half strength. Even at that, it was still “mama mia” hot!
On the positive side, this is a Weight Watchers recipe which comes in at 4 points and 248 calories for a 4-ounce serving with a mere 15 minutes for prep time with some inactive time for marinating and baking. With vegetables, it easily meets Zone diet criteria. So, if you’re on a diet and love very hot and spicy food, this may be right up your alley. Personally, I’m going to stick with my beloved roasted salmon with lemon butter sauce.
When I actually went back and read the blogger’s introductory comments which I had neglected to do beforehand (let that be a lesson), I saw that the blogger doesn’t like fish! There have been times, though, where she had enjoyed salmon when it was covered with sauce so that the “fish flavor was barely there.” Aha, now I got it! Her goal, evidently, was to obliterate the taste of the salmon—and darned if she didn’t succeed!
p.s. Did I mention this dish was hot?
One year ago: Italian Sesame Seed Cookies
Chili-glazed Salmon with Sriracha Cream Sauce
- 1 1/2 lbs. salmon, cut into 6 fillets
- 1/3 cup chili sauce
- 1/4 cup soy sauce
- 1 tbl. fresh grated ginger
- 2 tbl. brown sugar
- 4 garlic cloves minced
- 1 1/2 tbl. Sriracha sauce (I would cut down on this significantly!)
- 1 tbl. reduced fat mayonnaise or Vegenaise
- 1/4 cup plain, non-fat Greek yogurt
- 1 tsp. fresh lemon juice
- 1 tsp. salt (I used 1/2 tsp. salt)
- 1/4 cup scallions, diced
To make chili glaze for the salmon, combine chili sauce, soy sauce, ginger, brown sugar, and 3 garlic cloves. Mix well.
Line a rimmed baking sheet with foil or parchment paper, and spray with an olive oil mister or non-fat cooking spray.
Place salmon on baking sheet, and spoon glaze evenly over each fillet. Let sit at room temperature for 30 minutes.
While salmon is marinating, make Sriracha cream sauce by combining yogurt, mayo, Sriracha, lemon juice, salt and remaining garlic clove. Mix well and set aside.
Preheat broiler, and spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 minutes, depending on thickness of fillet.
Serve each salmon fillet with a drizzle of the Sriracha cream sauce and garnish with green onions.
Source: A recipe from laloosh.com