I had every intention of making a good curry or vindaloo and set out to go to my local Indian market and round up some spices I needed. Once I got there I saw they had some fresh Bird’s Eye chili peppers. Immediately I thought of another dish like Red Kidney Bean Curry with Lamb, and remembered a recipe I had recently come across and changed my direction yet again. It’s how things work at my house and kitchen. I really start off with an idea for one thing and another creeps in, or an ingredient that is fresh takes me to another flavor or idea.
See how quickly we traveled from India over to Thailand? I roll with it.
The Bird’s Eye Chili pepper originated in Cambodia, Vietnam and Thailand and are available worldwide, but here in San Diego I have only found them at my local Indian spice market. They are similar in heat to a habanero and pack a punch. I usually use latex gloves when handling them, because once a itch on my eyelid was not worth the scratch. An hour later my eyelid was still on fire.
Anyways, I had this lovely sockeye salmon I was going to use for Lemon Dill Copper River Salmon Pinwheels and chose to shake it up and made this Thai Sweet Chili Glazed Salmon. It was well worth making this homemade, sweet Thai chili sauce, too. I used it as a marinade first and later baste the oven baked salmon with it. Sweet, heat and healthy salmon made for a perfect dinner. I served it alongside some steamed barley that I had cooked with turmeric, garlic and later stirred in some chopped chives. The young, steamed baby broccoli spears rounded out the meal.
I like to get all my ingredients out and make sure my mis en place is set up when doing a recipe for the first time. I followed the directions to the letter, but the sauce really never came to, or was in any danger of ever becoming a paste. So I cut out the amount of water used from the original recipe. Don’t quite know what to say about that, but it still was delicious nonetheless.
Heat olive oil in a small sauté pan over medium-high heat, add garlic and green onions. Cook until light golden brown about 2 to 3 minutes. Remove with a slotted spoon from the oil and transfer to a food processor. Leave remaining oil in the pan.
Now the original recipe recommended red pepper flakes, but I wanted to shake it up a little, too and hence used the Bird’s Eye Chili. So, using latex gloves trim the stems off peppers. Add Birds Eye pepper, or red pepper flakes, fish sauce, palm sugar, lime, water and tamarind paste to the food processor and purée until smooth.
Return the paste to the frying pan and stir it into the oil over low heat for a couple of minutes. Remove from heat and allow to cool. Whisk together your Thai sweet chili paste, soy sauce and grated ginger in a shallow dish until well combined.
Go ahead and dip your finger in there and take a taste, it is heavenly. Add the salmon fillets, skin side up and marinate in the refrigerator for at least 1 hour.
Look at that beautiful salmon! I mean that rich, ruby red is amazing. I didn’t use salmon steaks cut in half, but portioned mine into six 4 ounce servings.
Check Out the Last 10 Recent Recipes Here
September 30th, 2014
I had every intention of making a good curry or vindaloo and set out to go to my local Indian market and round up some spices I needed. Once I got there I saw they had some fresh Bird’s Eye chili peppers. Immediately I thought of another dish like Red Kidney Bean Curry with Lamb, and remembered a recipe I had recently c... Read More
September 28th, 2014
I wanted to update my Gramma's Apple Crisp recipe, one of my all time favorite dessert recipes, to a little more healthier version. I decided on wheat flour and an addition of oats, changed the white sugar to brown and made these into individual servings as opposed to the large 13x9 baking pan, which allows one to ov... Read More
September 27th, 2014
OK, this Thai Shrimp Salad with Buckwheat Noodles is a keeper. It is fantastic served cold or even a little warm, but the textures from the snap of the fresh cooked shrimp, crunchy vegetables with the peanut and Thai influenced sauce, make this a quick and easy dinner or lunch, too. Fresh, fresh, fresh! To keep it ev... Read More
September 25th, 2014
If you're a reader of this cooking blog you know I love to grill. And when it comes to bite size nibbles of perfectly roasted meat, marinated and seasoned to perfection, all skewered and cooked with a little char on them it’s heaven. These Filet Mignon Shish Kabobs are certainly no exception. When I went to a culinar... Read More
September 23rd, 2014
OK, this one isn't rocket science, but it has been shaken up a bit. And what I like is this Open Faced Gruyere Chicken Melt with Avocado and Balsamic Syrup is quick and easy to make. I love chicken salad and what makes this so simple to make for either a lunch, snack or like I did, a dinner, is rotisserie chicken. I ... Read More
September 21st, 2014
This is by far the moistest and heavenly gingerbread cake I have ever made. Straight out of a diabetic cookbook because gingerbread is a favorite of Dave's and it's definitely one of mine, too! Rich, thick, dark molasses, a limited amount of sugar, cinnamon and lots of ginger make this a superb dessert. Did I say gin... Read More
September 20th, 2014
I decided to play around with my tried and true Green Chili Pork (with Potatoes) recipe and instead of roasting the tomatillos and chiles I would boil them. It certainly makes for a greener and more heated version for sure. At least to the two of us it did. Add the cilantro in when blending the tomatillos, jalapeños and... Read More
September 19th, 2014
These Roasted Garlic Turkey Meatballs are the result of another recipe I was working on and ended up becoming a fantastic dinner morsel. The initial thought was to roast garlic for a sauce idea, but that recipe post will have to come later as we ate the dish before I could take the photos! Oh well, at least I know it... Read More
September 18th, 2014
Crab is one of my favorite choices of seafood in a cold salad after shrimp. I am not a lobster guy, I find it too meaty, but the sweetness of the crabmeat is perfect here. Doing my usual "what's in the refrigerator to create with" glance, I saw all the fixings in my mind for a Tropical Curry Crab Salad with Black Ric... Read More
September 16th, 2014
Here in San Diego it has been a little more than a heat wave. We are melting! And I for one am oh so grateful that we put solar panels on the house. It's been almost three years now and I literally get to run my air conditioning guilt free. I mean I feel bad for those who don't have it, but the sun is paying the bill ov... Read More