Recipe by Michael Tong
Photography by Michael Alberstat
Food styling by Claire Stubbs
Prop styling by Lara McGraw
First published in Wish Winter 2008
*Sambal:
A hot mixture of chilies, onions and spices, used as a condiment.
Chinese | Broiling | Fish | Salmon | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Hot & Sour Salmon
To serve a crowd, use a whole side of salmon and double the sauce
Ingredients (Serves 4)
| ¾ cup | ketchup |
| ¼ cup | soy sauce |
| 1 tbsp | sesame oil |
| 1 tbsp | sambal* (or to taste) |
| 2 tbsp | lime juice |
| 2 tbsp | minced ginger |
| 2 tbsp | minced garlic |
| 4 | boneless salmon filets (about 5-oz each), skin on |
| 1 | green onion, julienned |
Instructions
- Preheat broiler, setting rack one level lower than normal. Line a sheet pan with foil and place in oven to heat.
- In a bowl, mix first 7 ingredients together for sauce. Place salmon, skin-side down, on sheet pan and pour about half of sauce over to coat. Broil about 12 minutes, until salmon is cooked through. Meanwhile, warm remaining sauce in a small pot.
- Serve garnished with remaining sauce and green onion.
Nutritional information
Nutrients per serving: 373 calories, 17 g fat, 39 g protein, 16 g carbs. Excellent source of vitamin A.
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Comment on "Hot & Sour Salmon"
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J.J. writes:
I would like to try this recipe, but don't know what sambal is or where I might find it. Can you help please?
Thanks!
—posted January 4, 2008 at 2:55 a.m.
Lillian Arsenault writes:
Hello to all at Wish.ca,
Just want you to know that I just love your site and can't wait for each and every news letter! Excellent work!
I love the recipes and have tried many of them myself. We especially love fish and your recipes have really helped me serve it many different ways.
Once again, thank you for all your hard work at keeping this site so informative and up to date.
Sincerely...........Lillian
—posted January 11, 2008 at 4:03 p.m.
DD writes:
You can get it at superstore, in a jar in the indian / asian food section.
—posted March 4, 2008 at 6:21 p.m.
Denise writes:
You can use any kind of hot sauce for the sambal e.g. Thai sriracha. Just be careful as sriracha is very hot so adjust to your tastes accordingly.
Agree with Lillian's comment, this is one of the few email newsletters I receive that I actually bother to read.
—posted April 24, 2008 at 8:34 p.m.
cheryl writes:
I have been collecting your fabulous recipes for a good while. They are flavourful and health conscious. I also enjoy checking out the tried and true picks by the Wish staffers.
Keep up the great work!
Cheryl
—posted February 5, 2009 at 8:16 p.m.
Christina writes:
Sometimes sweet marinades burn during broiling. Does that happen with this one (because of the sugar in the ketchup?)
—posted February 6, 2009 at 12:03 p.m.
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