Recipe: Roasted Salmon with Spicy Asian Glaze

The perfect, "at a moments notice" dish - it's fast and easy to prepare, with limited preparation required.

Serves 4

• For the glaze:
• 1/2 cup sweet chili sauce
• 1/4 cup fresh lime juice (about 2 largish limes)
• Zest of a lime
• 1 teaspoon soy sauce
• 1 teaspoon finely grated fresh ginger



• For the salmon:
• 2lbs fresh salmon fillet, cut into 4 pieces
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the glaze:

Put all of the ingredients in a small saucepan. Heat over a low to medium setting, stirring constantly until the mixture comes to a boil. Lower the heat and cook for another five minutes.

The glaze can be made a day ahead and reheated over a low heat just prior to serving.

For the salmon:

Preheat the oven to 475 degrees F.

Place the salmon on a rack in a roasting pan. The rack will stop the bottom of the fish from getting mushy. Rub the olive oil on both sides of each piece of fish. Sprinkle with salt and pepper.

Cook for 8 to 10 minutes or until the fish is fully cooked - this will depend on the thickness of the pieces of fish. Once cooked, remove from the oven, transfer the fish to warm plates, and drizzle the warm glaze over the fish.

Serve with wild rice pilaf and a steamed or sauteed green vegetable such as sugar snap peas or broccolini.

Variation:

• Use the glaze with grilled or sauteed chicken breasts