Spicy Chili & Honey Salmon with Crunchy Vegetables (Gluten, Grain, Dairy Free & Low Carb)
This is a tender, spicy and delicious salmon served with fresh crunchy vegetables.
Servings 2
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).