Paleo Thai Sweet Chili Salmon Tabbouleh
Paleo Thai Sweet Chili Salmon Tabbouleh (Tabouli) ! Delicious salmon filet marinaded in Thai sweet chili sauce. Perfect holiday and easy weeknight dinner to go with my grain-free Paleo tabbouleh. :)
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 people
- 5 6 oz. atlantic salmon fillets skin on or off
Thai sweet chili sauce:
- 1 cup fresh pineapple juice
- 1 medium size garlic clove grated
- 1/2 tbsp fresh ginger grated
- Half one whole lime juice
- 1 tbsp California red fresno chili pepper seeds removed, finely chopped
- 1/2 tsp fine sea salt
- 1 tsp arrowroot powder (alt. sweet potato powder)
Add pineapple and lime juice to a sauce pan with garlic, ginger, and sea salt. Bring it to boil. Thicken the sauce with 1 tsp arrowroot powder. Stir until no lumps. Set the sauce aside to cool.
Cover the fish fillets with sweet chili sauce. Place the fillets skin side down and marinade the fillets overnight.
Spray cooking spray over parchment paper and cover a large baking sheet pan with parchment paper. Place fish fillets skin side down. Brush more sweet chili sauce.
Position top oven rack about 5-6 inch below the heat source and boil for 6 minutes total on high. Rotate the baking sheet pan at halfway baking time point (at 3-minute mark) to ensure even baking.
After 6 mins, brush on more sweet chili sauce and boil for another 2 additional minutes or until the fish is caramelized.
Serve with paleo tabbouleh (see recipe below)