Sweet chili glazed salmon

Mrs. Throat-Erator decided we should join in on the Bon Appetit Cover Challenge (BACC) hosted by White Fluffy Icing. Although we didn't start in January, this is not the first dish from that series that we made - but it is the first one to make it to this page (so far).

We scaled the dish down a bit and decided on sherry rather than rice wine - we didn't have either of the two so we had to get one or the other. As it turns out I expect to more readily find uses for the rest of a bottle of sherry and it was also easier to locate sherry in the specific Systembolaget store we ended up in that day. Finally we decided to add some grilled asparagus and serve the whole thing with wild rice.

Ingredients:
- 4 salmon fillets
- ¹/₂ dL (¹/₄ cup) sweet chili sauce
- 2 + 1 tbsp soy sauce
- 1 + 1 tbsp fresh ginger, finely diced
- 1 large garlic clove, finely diced
- bunch of asparagus
- sesame oil
- 150 g (¹/₃ lb) sugar snap peas- 100 g (3.5 oz) pea sprouts
- 2 tbsp dry sherry
- boiled wild rice

The salmon fillets were placed on a foil lined baking sheet and covered with a glaze made by mixing the sweet chili sauce with 2 tbsp soy sauce and 1 tbsp ginger. The salmon fillets were allowed to stand at room temperature for half an hour.

While waiting, wild rice were boiled.
The rinsed asparagus were placed on a separate piece of foil in the same baking sheet. The salmon and the asparagus were broiled for about 10 minutes.

Meanwhile a little sesame oil was heated in a wok. To this was added the garlic and the rest of the ginger. After stirring for 30 seconds to a minute the sugar snap peas were added and stir fried for a couple of minutes. The sherry was added together with the pea sprouts and the rest of the soy sauce and stirred for about a minute.


I quite liked the end result. A reminder that marinating salmon isn't such a bad idea - most of the time I just have it 'plain'. I also liked the stir fried pea sprouts - in the past I've used them only in salads.