Our friend Samantha Ferraro is the author of The Weeknight Mediterranean Kitchen, a cookbook that extols the beauties of the Mediterranean diet with beautifully simple dishes and colorful photos. This Sweet Chili Keta Salmon recipe isn’t Mediterranean per se, but it’s a quick and impressive dinner that adds great flavor to the mild keta salmon. The sweet chili sauce is brushed on wild keta salmon to create a sweet and savory glaze.
2- Alaska Gold keta salmon portions (6 ounces each)
Salt and pepper
¼ cup sweet chili sauce
1 tsp. soy sauce
1 tsp. grated ginger
Sliced green onions
Sliced Fresno pepper
Preheat oven to 450 degrees Fahrenheit and place salmon filets on a foil lined baking sheet and season with salt and pepper.
In a small bowl, whisk together sweet chili sauce, soy sauce and grated ginger and brush a heaping tablespoon of sauce onto each salmon filet, saving the rest of the sauce.
Bake salmon for 6 minutes and then place under the broiler for 1 minute so sauce will caramelize.
Brush additional chili sauce as soon as it comes out of the oven. Garnish with sliced green onions and sliced Fresno.