Sweet Chili Glazed Salmon
Sweet Chili Glazed Salmon with Pomegranate Arils & Crispy Brussels Sprouts. Any kind of glazed salmon is always good but this one is really, emphasis on really, good. It’s super saucy, a little zesty, a hint of sweetness. I mean it’s got all those amazing flavors packed into one simple dish. The crispy Brussels Sprouts on the side are a must. I could honestly eat them alone smothered in all that sweet chili glaze. Top it with those pomegranate arils, scallions, some fresh basil leaves...literally heaven !!
So, the inspiration for this salmon was easy. First of all, salmon with any kind of gooey, sweet and savory glaze is, well, the best. But the glaze used for this recipe was inspired by the Capital Grille. If you've ever been to the Capital Grille and you’ve tried the Brussels sprouts, then you know they are like the best on earth. They super saucy, extra crispy, tons of thick cut bacon.
Anyway, I thought why not recreate it?! So, first I tried it out with the Brussels sprout and bacon…a copycat Capital Grille kind of thing. But then I thought, a salmon dish with that same glaze would be amazing, and of course, I would still incorporate the Brussels sprouts because they were basically the inspiration to begin with.
Anyway, we gave the Capital Grille glaze a little a twist. Added a few ingredients, used some extra fun toppings. All together this salmon came out amazing. And let me tell you, you definitely need this in your life if you love glazed salmon recipes as much as we do !!
Ingredients
For the Brussels Sprouts
1 pound brussels sprouts; halved
3 tablespoons olive oil
salt and pepper
For the Salmon
1/4 cup soy sauce
2 tablespoons hoisin
1 tablespoon honey
2 tablespoons sweet chili sauce
1 tablespoon sesame oil
2 tablespoons sherry wine
juice 1 lime
1 tablespoon corn startch
generous sprinkle of black pepper and red chili pepper
1 bunch scallions
1 1/2 - 2 pounds salmon
pomegranate arils and fresh basil for topping
Directions
On a large baking sheet line with parchment paper, add the Brussels sprouts, olive oil, salt and pepper. Roast in a 425 degree oven for about 15 minutes.
Meanwhile in a medium bowl, whisk together the soy sauce, hoisin, honey, sweet chili sauce, sesame oil, sherry wine, lime juice, corn starch, black pepper, and red chili pepper.
Place the scallions and salmon on a parchment lined baking dish. Drizzle with half the glaze. Transfer to a 400 degree oven and bake for 15 minutes or until salmon is cooked through, basting frequently with remaining glaze.
Serve alongside roasted Brussels sprouts and topped with pomegranate arils and fresh basil.
