Sweet and Sour Baked Salmon

• Gluten free

• Seafood

  • 1 1/2 lb Salmon, center-cut skin-on

• Produce

  • 3/4 cup Baby corn
  • 1/4 tsp Garlic powder
  • 1 Green pepper
  • 1/4 tsp Onion powder

• Condiments

  • 1 Tlbs. soy sauce
  • 2 Tlbs. sweet chili sauce

• Baking & Spices

  • 1/2 tsp Corn starch
  • 1 Red pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tsp Canola oil
  • 3 Tlbs. rice vinegar

Found on cookingforkeeps.com

Description

Ingredients

• 2 Tlbs. sweet chili sauce
• 1 Tlbs. soy sauce
• 3 Tlbs. rice vinegar
• 2 tsp sugar
• ¼ tsp. onion powder
• ¼ tsp. garlic powder
• 1½ lbs. center-cut, skin-on salmon (not portioned out)
• ½ tsp. corn starch
• 1 tsp. canola oil
• 1 green pepper, roughly chopped
• 1 red pepper, roughly chopped
• ¾ cup roughly chopped baby corn

Directions

• Preheat oven to broiler. Line a baking sheet with a silpat.
• In a small bowl, whisk together, sweet chili sauce, soy sauce, vinegar, sugar, onion powder, and garlic powder.
• Season salmon with salt and pepper. Brush two tablespoons of glaze on salmon.
• Place under the boiler and cook until the glaze has started to turn brown and caramelized, about 7 minutes.
• While the salmon cooks, toss the veggies with oil. Season with salt and pepper. Whisk cornstarch in to glaze.
• When the salmon comes out of the oven, add the veggies around the salmon and place back in the oven at the reduced temperature. Cook another five minutes, or until salmon is cooked through and veggies have slightly softened.
• When the pan comes out of the oven, brush the salmon with a little bit more glaze and then toss the remaining glaze with the veggies in the same bowl.