Ingredients
The following ingredients have 4 Servings
- 2 8- ounce Salmon Filets
- 2 - 4 ounces Canola Oil (divided)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon ground Black Pepper (to taste)
- 4 ounces Carrots (julienned)
- 4 ounces Asparagus (sliced)
- 1 ounce Caramelized Onions
- 2 ounces Sweet Thai Chili Sauce
- 1 tablespoon fresh chopped Parsley
- 2 tablespoons diced Red and Green Bell Peppers
Instruction
- Preheat oven to 450°F.
- Season salmon fillets with sea salt and pepper on both sides.
- Place a large, heavy oven-safe sauté pan over medium high heat.
- Add 1 - 2 ounces oil to pan.
- Place salmon fillets in pan.
- Place another large sauté pan over medium high heat and add 1- 2 ounces oil.
- Add carrots, asparagus and onions to the 2nd pan. Stir to mix well.
- Flip the salmon fillets when the first side is done.
- Pour sweet chili sauce over the salmon.
- Remove the pan from the stove and place in the over for about 5 minutes.
- Place the pan with the salmon back on the stove to reduce the sauce a bit, if necessary.
- Pour the vegetable pan onto a plate and place the salmon fillet on top. Pour the remain sauce over the top.
- Finish with a sprinkling of peppers and parsley.
