The other day I was looking for a different way to make salmon. We have plenty recipes that I use regularly for salmon. My husband stumbled across the recipe for Thai Barbecued Salmon. For the benefit of those who do not subscribe to the magazine I will post the recipe here as well. It was so easy to make and very tasty. I am posting the recipe as is but letting you know that I chose to use flat leaf parsley in place of cilantro. Not really a fan of cilantro. Other than the minor change I made I would still recommend this recipe and will absolutely without a doubt make it again. It was not as spicy as I thought it would be. I am thinking if you want it spicier then you can adjust the amount of Thai chili sauce that it calls for.
Thai Barbecued Salmon
Simple & Delicious – try a FREE ISSUE today!
SERVINGS: 4
CATEGORY: Low Carb
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
- 2/3 cup barbecue sauce
- 1/3 cup Thai chili sauce
- 1/4 cup minced fresh cilantro
- 4 salmon fillets (1 inch thick and 4 ounces each)
Directions:
In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.
