Name: Sweet Chili Salmon with Asparagus
Prep time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/4 c. sugar; 1/4 c. rice vinegar; 1 tbsp. chili garlic sauce; 2 tsp. cornstarch; 6 (6-ounce) skinless salmon fillets; 1 1/2 tsp. kosher salt; 3/4 tsp. black pepper; 1 1/2 to 2 pounds asparagus, trimmed; 2 tbsp. olive oil; 2 garlic cloves, thinly sliced; 2 scallions, thinly sliced; Steamed rice, for serving

Step 1Position racks in the upper and lower thirds of the oven and preheat the oven to 425˚F.

Step 2Whisk together the sugar, vinegar, chili garlic sauce, and 1/3 cup water in a microwave-safe measuring cup. Microwave on high for 1 minute, then whisk until the sugar is dissolved. Whisk in the cornstarch and microwave until the mixture is thickened and no longer cloudy, 1 to 2 minutes.

Step 3Line a rimmed baking sheet with foil. Arrange the salmon on the baking sheet. Sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Reserve ¼ cup of the chili sauce in a small bowl for serving. Brush the tops and sides of the salmon with the remaining chili sauce.

Step 4Toss the asparagus with the olive oil, garlic, and remaining ½ teaspoon salt and ¼ teaspoon pepper on a
second rimmed baking sheet. Place the salmon on the upper oven rack and the asparagus on the lower rack. Bake until the salmon is opaque and flakes easily with a fork and the asparagus just begins to brown, 10 to 12 minutes.

Step 5Divide the salmon among plates and sprinkle with scallions. Serve with the asparagus, rice, and reserved chili sauce.

Sweet Chili Salmon with Asparagus

Ingredients

Directions

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