Sweet Chili Salmon

Ingredients

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• 1 (2 1/2- to 3-lb.) side skin-on salmon, pin-bones removed 

• ¼ cup fresh cilantro, chopped 

• ¼ cup honey 

• 2 tablespoons Asian chile-garlic sauce or sambal oelek (ground fresh chile paste) 

• 2 tablespoons soy sauce 

• 2 tablespoons fresh lime juice plus 1 Tbsp. lime zest (from 1 lime) 

• 1 tablespoon rice vinegar 

• 1 tablespoon fish sauce 

• 1 tablespoon grated fresh ginger 

• 1 tablespoon lemongrass, minced (optional) 

• ¼ cup water 

• Sliced scallions, lime wedges, and red chiles, for garnish

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• Step 1

  Preheat your oven to 400°F. Line a baking sheet with aluminum foil. Place salmon on prepared baking sheet.

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• Step 2

  Whisk together cilantro, honey, chile-garlic sauce, soy sauce, lime juice, zest, rice vinegar, fish sauce, ginger, and lemongrass in a small bowl.

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• Step 3

  Spoon three-fourths of the sauce over salmon. Cover loosely with plastic wrap, and marinate in refrigerator at least 30 minutes and up to an hour. Add water to baking sheet (not on salmon).

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• Step 4

  Bake salmon in preheated oven until a knife or fork is easily inserted into the thickest portion, 20 to 25 minutes. Serve immediately with remaining sauce, and top with garnishes. 

Baked Zucchini Chips

Ingredients

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• ½ cup panko (Japanese breadcrumbs) 

• ¼ cup loosely packed fresh basil leaves 

• ¼ teaspoon kosher salt 

• ¼ cup finely grated Parmesan cheese 

• ½ pound zucchini, cut into 1/4-inch-thick rounds 

• 1 tablespoon olive oil 

• Vegetable cooking spray

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Preheat oven to 450°.

Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl.

Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.

Place rounds in a single layer in a jelly-roll pan coated with cooking spray.

Bake 30 minutes or until browned and crisp. Serve hot.