This recipe is for a flavorful, slightly spicy yet fresh chili & honey glazed salmon with crunchy vegetables. This dish comes together in about 20 minutes, is easy to make and to adapt according to preferences. Serve it for lunch, as a main course or include it in a sharing dinner. It is both gluten, grain, dairy free and low carb.
A flaky, a little buttery and absolutely mouth melting salmon covered in a slightly crunchy honey and chili oil and sesame seed glaze. That’s a mix made in heaven. Salmon in itself is very delicate, mouth melting (if prepared correctly) with a gentle buttery taste, hence adding a bit of crunch, heat and sweetness to it makes a wonderful combination. This spicy salmon is served with a raw crunchy zucchini, quickly lemon and rice vinegar marinated fennel and fried Bok Choy. It is a very fresh and light dish that still is flavorful and tasty with a combination of different tastes and textures. Serve this spicy salmon for lunch, as a main course or side dish. It is both gluten, grain, dairy free and low carb.
A few tips:
- Use salmon that is fresh and of good quality.
- The heat in the glaze can be adjusted according to taste. You can use less chili oil if you don’t like spicy food, or add extra chili flakes if you prefer it spicier.
- I used a mix of black and white sesame seeds, both because they add different tastes to the dish, but also because I find it prettier. You can use only the ones you have at home.
- Check on the salmon after about 5-6 minutes and baste the glaze that has run down to the bottom of the baking pan.
- Do not over bake the salmon. There is nothing worse than a dry salmon. I like to bake it until it reaches 55 degrees Celsius and then cover it with some aluminum foil for just a few minutes to rest. It will continue cooking during that time.
- Make sure to use a juicy and fresh zucchini to make sure it is crunchy when you slice it. You don’t want to eat a dry, bitter and soggy zucchini.
- The Bok Choy should be fried just until it starts to get golden brown and slightly softened, but it should still be crunchy.
Ingredients for this Spicy Chili & Honey Salmon with Crunchy Vegetables:
- Chili oil
- Honey/agave/fiber syrup
- Chili flakes
- Salmon fillets
- Mixed sesame seeds
- Zucchini
- Bok Choy
- Fennel
- Lemon
- RIce vinegar
- Cilantro
- Sea salt
- Olive oil
Other recipes you might like:
- Chili Lime Cod with Spinach & Rice (Gluten & Dairy Free)
- Miso Fish with Bok Choy (Gluten, Grain Free & Low Carb)
- Asian Style Salmon Salad
- Spicy Shrimp Pineapple Tacos (Gluten Free)
- Mango Ceviche with Mixed Fish & Seafood (Gluten, Grain, Oil Free & Low Carb)
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- Spicy Scallops with Brussel Sprouts & Shiitake (Gluten, Grain Free & Low Carb)
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- Asian Style Fish Package (Gluten, Grain Free & Low Carb)
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- Bánh Xèo – Crispy Vietnamese Pancakes (Gluten Free)
Spicy Chili & Honey Salmon with Crunchy Vegetables (Gluten, Grain, Dairy Free & Low Carb)
Ingredients
- 1 tbsp Chili oil
- 1/2-3/4 tbsp Honey, agave or fiber syrup
- 1/2 tsp Chili flakes (optional, for additional heat)
- 2 Salmon fillets
- 1-2 tbsp Mixed sesame seeds
- 1/2 Zucchini thinly sliced lengthwise
- 5-6 Leaves from a Bok Choy
- 1/2 small Fennel thinly sliced
- 1 tbsp Lemon jucie
- 1/2 tbsp Rice vinegar
- Cilantro, to taste
- Sea salt
- Olive oil, to fry
Instructions
- Preheat the oven to 200 degrees Celsius.
- Slice the fennel thinly using a mandolin. Place in a bowl.
- Combine lemon juice and rice vinegar in a bowl then pour over the fennel.
- Path dry the salmon and place with an oven safe dish. Season with some sea salt.
- Combine chili oil, liquid sweetener and chili flakes in a bowl.
- Brush the salmon with the glaze and top with mixed sesame seeds. Bake in the oven for about 5-6 minutes.
- Baste with a spoon the glaze that’s collected in the pan once more. Bake for another 5-7 minutes, until it reaches an inner temperature of about 55-56 degrees Celsius. Do not bake the salmon so it becomes dry. It will continue cooking when you take it out form the oven.
- Meanwhile the salmon is baking preheat a nonstick pan with some olive oil. Add the Bok Choy when the pan is hot and fry it for 4-5 minutes, just until it starts to get golden brown and a little softened, but still crunchy.
- Slice the zucchini into thin sliced lengthwise using a mandolin.
- Take the salmon out, cover with aluminum foil for 2-3 minutes.
- Divide the vegetables between two plates. Add a pieces of salmon on top of each plate, top with cilantro and sprinkle some additional sesame seeds (optional).