Paleo Thai Sweet Chili Salmon Tabbouleh

• Produce

  • 1 tbsp California red fresno chili pepper
  • 1 Garlic clove, medium size
  • 1/2 tbsp Ginger, fresh

• Baking & Spices

  • 1 tsp Arrowroot powder
  • 1/2 tsp Sea salt, fine

• Drinks

  • 1 cup Pineapple juice, fresh

• Other

  • 5 6 oz. atlantic salmon fillets (skin on or off
  • Half one whole lime juice

Found on iheartumami.com

Description

Directions

• Add pineapple and lime juice to a sauce pan with garlic, ginger, and sea salt. Bring it to boil. Thicken the sauce with 1 tsp arrowroot powder. Stir until no lumps. Set the sauce aside to cool.
• Cover the fish fillets with sweet chili sauce. Place the fillets skin side down and marinade the fillets overnight.
• Spray cooking spray over parchment paper and cover a large baking sheet pan with parchment paper. Place fish fillets skin side down. Brush more sweet chili sauce.
• Position top oven rack about 5-6 inch below the heat source and boil for 6 minutes total on high. Rotate the baking sheet pan at halfway baking time point (at 3-minute mark) to ensure even baking. 
• After 6 mins, brush on more sweet chili sauce and boil for another 2 additional minutes or until the fish is caramelized. 
• Serve with paleo tabbouleh (see recipe below)
• Process the cauliflower in a food processor until it reaches roughly the size of rice grains. Microwave on high for 2 minutes in a microwave safe container. Once it’s cooled, gently squeeze out the water using a cheese cloth or hand. Set aside.
• Chop cucumbers, tomatoes, parsley, mint, scallions, and shallots.
• Mix well the dressing and combine everything together. 

Nutrition