Thai Sweet Chili Glazed Salmon

I was at Urban Outfitters the other day when I heard a song that went something like "I know there's nothing to say, Someone has taken my place. When times go bad. When times go rough..."
I asked the store clerk (a typical 20-something Brooklyn hipster) about it and he was like “Dude, this is Second Hand News by Fleetwood Mac!”
He even rolled his eyes as if to say “Have you been living under a rock or something?”
Geeeeeez…what is your problem man? Why are you making such a big deal?
First off, there is so much noise in your stupid store I could barely hear the music.
Secondly, I haven’t heard that song in years.
Thirdly, I could have shazamed it, but my phone has no reception in the shop.
R-E-L-A-X.

To be honest, I didn't understand why he got all riled up.
Fleetwood Mac is one of my mom’s favorite bands: what does it have to do with a 20-something with skinny jeans, thick-framed glasses, suspenders, handlebar mustache, and hair that looked like he'd just rolled out of bed even though everyone KNOWS it took him at least a 1 hour to get it to look that way?
Well...a lot.
I looked it up on the internet and apparently there’s a hipster-led Fleetwood Mac revival going on right now.
A full-on Fleetwood Mac hip-steria.
The hippest indie-bands around, all want to sound like Fleetwood Mac. Some went as far as releasing Fleetwood Mac tribute albums and “Fleetmac Wood” parties are held at the hippest joints.
Don't mess with hipsters and their music. Now I know.

Anyways, I downloaded on iTunes “Rumors” by the Fleetwood Mac and I’ve been listening on repeat for the last couple of days.
It is such a good album, it is hard for me to say which songs are my faves because I really love the entire album.
But now I get why the hipster clerk was so upset, and maybe over reacted a bit.
This album is no joke. It’s a classic.
And so is this Thai Sweet Chili Glazed Salmon.
Let’s start from the marinade: It is absolutely delicious. First you taste the scallions, garlic and tamarind, then the raw coconut sugar and the lime, and then the hot comes with the chili taste.
The fish sauce and soy sauce bring a pleasant umami kick.
It’s fresh, tasty and you can modify it to satisfy your taste buds.

All in all, this is a simple, easy and delicious salmon recipe.
If you love salmon, you will love this marinate; it brings out unique and awesome flavors.
I like it to serve it with roasted broccoli or cauliflower mash, but I'll leave it up to you.
Give it a try though, this Thai Sweet Chili Glazed Salmon is hip, Fleetwood Mac hip.

Thai Sweet Chili Glazed Salmon                                                                                                             Print this recipe!

Ingredients
Serves 4

1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
3 tablespoons organic wheat-free soy sauce (or coconut aminos)
1 tablespoon grated fresh ginger

Thai Sweet Chili Paste

4 tablespoons olive oil (or melted coconut oil)
3 cloves garlic, minced
2 scallions, finely chopped (white and green parts)
3 teaspoons red pepper flakes (adjust depending on how hot you like your food to be)
3 tablespoons fish sauce (I used Red Boat)
2 tablespoons raw coconut palm sugar (or raw organic honey)
1 ½ tablespoons lime juice
2 tablespoons water
½ teaspoon tamarind paste (optional)

Directions

Heat olive oil in a small frying pan over medium-high heat.
Add scallions and garlic, and saute’ until light golden brown and slightly crispy about 2 to 3 minutes.
Remove garlic and scallions with a slotted spoon from the oil and transfer to a food processor (or a pestle & mortar). Leave remaining oil in the pan.
Add red pepper flakes, fish sauce, sugar, lime, water and tamarind (if using) to the food processor and blend until a thick paste forms (if needed, add a couple more tablespoons of water to make the blending process easier.)
Return the paste to the frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency, a couple of minutes should do.
Adjust the consistency by adding a little more water if you find it too thick.
In a shallow dish combine Thai sweet chili paste, soy sauce (or coconut aminos) and grated ginger and mix until well combined.
Add the salmon fillets, skin side up and marinate in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C) and place a rack in the middle.
Line a baking sheet with aluminium foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet).
Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle some of the marinade over them.
Cover with aluminium foil and bake for 15 minutes, turn on the broiler, remove foil, and broil for further 3 minutes or until the top is golden brown.
Transfer to a serving platter and serve!

Nutrition facts

One serving yields 401 calories, 28 grams of fat, 6 grams of carbs and 34 grams of protein.