Broiled Salmon with Thai Chili Glaze

I have always adored Thai food and ever since our family visited Thailand last year, I have tried to recreate dishes we enjoyed on our trip. A recipe I made recently called for Mae Ploy Sweet Chili Sauce (sold at Safeway, so not hard to find) and although very inexpensive, it comes in a very large bottle. Since we had that big bottle left in our fridge, I searched for other ways to use it. This delicious recipe for Thai inspired salmon which calls for Sweet Chili Sauce was so good that I've made it several times, making me very appreciative for our large bottle of sauce!

Broiled Salmon with Thai Chili Glaze

1.5 pounds salmon

• 6 tablespoons Thai Sweet Chili Sauce 
• 3 tablespoons soy sauce or coconut aminos for gluten free
• 1 tablespoon peeled and finely grated fresh ginger
• 2 scallions, sliced
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1. Set the oven rack 5-6 inches from the top and preheat the broiler.
2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillet to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

I delivered some of this yummy salmon with Garlic Collard Greens and Golden Roasted Cauliflower to my parents (of course dropping at their stoop 6 feet away) and they loved it!

Golden Roasted Cauliflower, Garlic Collard Greens and
Thai Chili Glazed Salmon Ready for Delivery

Happy parents with dinner in hand!

Garlic Collard Greens

Kale is such a healthy, hearty green that is often part of our dinner menus, but I was ready for something new the last time I visited a grocery store, so I picked up two bunches of collard greens instead. I imagined them needing to cook for along time with bacon, Southern style, but learned they can be quickly boiled, then sauteed in a little oil and garlic and ready to serve in 10 minutes. Try this easy recipe and you'll be a collard green convert! 

Garlic Collard Greens

2 bunches collard greens, stems removed, and cut into pieces (roll like a cigar and slice)
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
salt and pepper to taste
1/2 lemon, squeezed on top (optional)

Bring water in a saute pan to a boil. Add collard greens and simmer for 5 minutes. Drain.
Heat olive oil in same pan over medium heat. Add garlic, saute for 1 minute then add greens. Saute for 5 minutes. Season with salt and pepper and squeeze lemon on top before serving. Enjoy!