Just ten minutes is needed to whip up this easy seared sweet chilli salmon! Perfect for meal prep and easy to throw over salads, in sandwiches or eaten as a main meal. Gluten Free, sugar free and an ideal protein option!
I think part of the reason I love potatoes and
hot chips French Fries (I need to practice my American lingo) so much is the fact that they are the the accompaniment to one of my favourite things- Sauces.
Ketchup. Barbecue. Sweet Chilli. Hot Chilli. Mustard.
You name it, I love it.
Not just for potato like products, sauces can turn a bland or boring piece of protein to the next level. One of the main reasons I order a steak whenever I’m out is purely for the delicious mushroom sauce.
The downside of many of the sauces in the market is their crazy high sugar and salt content AND their lack of gluten free options. Just a quick scan down the condiment aisle of the supermarket, these were the following stats and ingredients-
(Out of respect for the brands, I will omit from listing them here)
A popular tomato ketchup- Main ingredient after tomatoes- Sugar. Grams of sugar per tablespoon- 5.5 grams.
A popular Barbecue sauce- Main ingredient after tomatoes- Sugar. Grams of sugar per tablespoon- 8.2 grams.
A popular Sweet Chilli sauce- Main ingredient after tomatoes- Sugar. Grams of sugar per tablespoon- 9.4 grams.
A popular Hot Chilli sauce- Main ingredient after tomatoes- Sugar. Grams of sugar per tablespoon- 8.2 grams.
I’m completely aware that some of that sugar is natural from tomatoes but the fact that table sugar was the second ingredient behind tomatoes? No dice. I’ll take my sugar in gelato or Persian desserts. (Good Persian desserts).
When Fountain reached out to trial out their new ‘Good Choices’ range of sauces and use one of them for a recipe, I was more than game- Especially after reading the ingredient list and the options available.
Their ‘Good Choices’ Range come in tomato, barbecue, sweet chilli, hot chilli and reduced salt soy sauces. All of these sauces have no added sugar, completely gluten free and much lower in sodium. Being a fan of all things spicy, I opted to very loosely adapt my pan seared salmon recipe and give it a chilli twist. A sweet chilli twist.
Similar to the pan seared salmon, this salmon is seared over the stovetop and is done and dusted in under 10 minutes. Thanks to the tangy marinade , the salmon is so flavourful and perfect to be eaten on a bed of rice, over a salad or as the protein choice with dinner. The highlight of the dish is easily the sweet chilli sauce topping drizzled over it for the sweet, salty and spicy taste sensation!
High in protein, gluten free and much lower in sodium that standard sauces, Fountains ‘Good Choice’ range is something I’m wholeheartedly welcoming.
So are my fries.
So is my salmon. Make this easy sweet chilli salmon and you’d agree.
- 4 x fillets of salmon (approximately 125-150 grams each)
- Oil for searing
- 1/4 cup liquid aminos (can use soy sauce)
- small handful of baby spinach, chopped very finely
- 1 tsp black pepper
- 2 tsp red pepper flakes (optional)
- 1/4 cup homemade chili sauce (I used a whole30 homemade sauce from here)
- 2 tsp sesame oil
- 1 tsp liquid aminos (Can use soy sauce)
- In a small bowl, make the marinade and mix well.
- In a separate bowl, make the sweet chilli sauce topping. Set aside.
- Coat a large frying pan with oil and heat on medium Once hot, quickly coat the salmon fillets in the marinade (ensure it is fully coated) before adding to the pan. Sear on each side for 1-3 minutes. Remove from the pan and cover in aluminium foil for 3 minutes to rest. Evenly divide the sweet chilli sauce topping amongst the four salmon fillets.
- For even more flavourful fish, marinade them for up to 1 day before cooking.
- For food prep, cook the salmon and allow to cool completely before refrigerating for up to 3 days.
What is your condiment of choice?
Have you noticed ‘sugar’ being a prominent ingredient on many packaged bottles?