Honey and balsamic vinegar create a sweet and sticky sauce on top of fresh salmon filets.
Sticky Salmon with Sesame Chili Sauce
Browned in the oven under the broiler, the sweetness caramelizes and adds a deep, smoky flavor. Top the salmon with a creamy sauce flavored with our Spicy Sesame Oil, garlic, lemon, and a little chili paste for extra heat. Serve atop a batch of cooked Royal White Quinoa with chopped scallions.
For the salmon
- 1 tbsp balsamic vinegar
- 3 tbsp raw honey
- 1 tsp ground ginger
- 1 tsp organic garlic salt
- ½ tsp black pepper
- 4 salmon filets
For the sauce
- ¼ cup Chosen Foods Avocado Oil Mayo
- 2 tbsp coconut milk or yogurt
- 2 tbsp . fresh lemon or lime juice
- 2 tbsp Chosen Foods Spicy Sesame Oil
- 1 tsp chili sauce
- 1 clove garlic minced
- ½ tsp sea salt
- ¼ tsp ground pepper
- Optional for serving: cooked Chosen Foods Royal White Quinoa tossed with Roasted Sesame Oil chopped scallions
Preheat the oven to 425F.
Make the Sesame Chili Sauce by combining all the ingredients in a small bowl. Whisk well until smooth. Keep in the refrigerator until serving.
Combine the balsamic vinegar, raw honey, ginger, garlic salt, and black pepper. Whisk well until smooth. Brush both sides of the salmon filets with the sauce and spread them evenly on a lined baking sheet (tinfoil is best here to avoid burning a parchment lining). Bake for 6 minutes.
Remove the pan from the oven. Move the heat to broil and the oven rack to the top. Brush the salmon with another layer of the balsamic glaze. Place the pan under the broiler and cook for 6-10 minutes, or until the tops of the salmon begin to blacken.
Serve with the Sesame Chili Sauce over top cooked quinoa and garnish with chopped scallions, as desired. Enjoy immediately.