Sweet Chili Glazed Salmon with Coconut Quinoa
Sweet Chili Glazed Salmon with Coconut Quinoa is a tropical delight that combines tender salmon fillets with a luscious sweet chili glaze, served over creamy coconut quinoa. This dish offers an explosion of flavors that will impress your family and friends, making it perfect for any occasion, from weeknight dinners to special gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Pan-searing
- Cuisine: Tropical
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1/2 cup sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 cup quinoa
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups water
- 3 garlic cloves, minced
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa, coconut milk, and water. Bring to a boil, then reduce heat and cover for 15 minutes until fluffy.
- Pat salmon fillets dry and season both sides with salt and pepper.
- In a bowl, mix sweet chili sauce, soy sauce, and honey.
- Heat oil in a skillet over medium-high heat. Sear salmon skin-side down for about 4 minutes until golden brown. Flip and pour the glaze over during the last minute of cooking.
- Serve salmon on coconut quinoa, garnished with cilantro and lime wedges.
Nutrition
- Serving Size: 1 salmon fillet with quinoa (about 8 oz total)
- Calories: 480
- Sugar: 13g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 75mg
Keywords: - For added flavor, marinate the salmon in sweet chili sauce for 30 minutes before cooking. - Substitute quinoa with jasmine rice if preferred. - Adjust the spice level by adding red pepper flakes to the glaze.