Sweet Chili Glaze Salmon w/ Cauliflower Mash
Updated: Feb 20, 2022
Here’s a quick weeknight recipe your family will love. Salmon fillets with sweet chili glaze sauce. Main courses simply do not get any easier, more delicious, or flavorful than this. This baked Thai sweet chili salmon recipe is quick, ridiculously easy, healthy, and packed with flavor! Perfect for busy weeknights. Salmon is such an important part of maintaining a healthy diet. it is so important to add Omega 3 fatty acids and enriched with protein and Vitamin D to your diet. Mashed Cauliflower may be low in carbs but the taste just as good as regular mash potatoes. The secret lies in the seasonings, roasted garlic, and thyme .
If you haven’t tried before , you will fall in love with Cauliflower Mashed Potatoes!
Sweet Chili Glaze Salmon
Serving 2 Preheat 425F
2 Salmon fillets
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
4 tablespoon butter
pinch Cajun pepper
Season the salmon with all spices. Place 2 tablespoons of butter on top of each fillet and drizzle with olive oil. Bake for 15- 20 minutes.
Sweet Chili Glaze:
1/3 cup of sweet chili sauce
1 tablespoon of raw honey
1 tablespoon apple cider vinegar
1 teaspoon chili oil
Mix all together and heat of medium heat until well combined. Set aside to thick .
Once salmon is done cooking spread glaze all over salmon and put back in the oven for 1 to 2 minutes for glaze to stick to salmon.
Roasted Garlic Cauliflower Mash
1 Garlic Bulb
1 teaspoon olive oil
1/2 teaspoon salt and pepper
3 sprigs thyme
1/4 cup of half and half
1/2 cup of chicken broth
Preheat oven to 425F . Slice the top head of garlic and drizzle olive oil over exposed cloves. Wrap garlic in aluminum foil and roast 40-50 minutes. Remove and cool. You can make this a day ahead of time.
Cut cauliflower florets and steam until tender. Transfer cauliflower to blend, add roasted garlic to blender, thyme, half and half , chicken broth salt and pepper. Blend until smooth. If cold heat on stove until warm and serve.