Ingredients
½cupsweet thai chili sauce
1tspsriracha
2tbsplime juice
2tspsoy sauce
1tbspfresh ginger,finely chopped
1bunchscallions,thinly sliced
1½lbscenter cut salmon fillet,skin and pin bones removed
½tspsalt
⅛tspground black pepper
3handfuls baby greens,arugula, spinach, kale or a combination
1tbspolive oil
salt and pepper,to taste
1tbsplime juice
3leaves from sprigs cilantro
3leaves from sprigs mint
1lime,cut into wedges, for serving
Preparation
Make the glaze: In a bowl, stir together the Thai chili sauce, sriracha, lime juice, soy sauce, ginger, and half of the chopped scallions. Reserve the remaining scallions for the garnish.
Prepare the salmon: Check the salmon for pin bones by running your fingers gently over the surface; remove any pin bones you find. Sprinkle the salmon with salt and pepper on both sides.
Spread about 1/3 cup of the glaze in the center of a 9×13-inch baking dish. Set the salmon fillet on top and move it around a little so that the bottom is coated with glaze. Spread the top with the remaining glaze.
Slow-roast the salmon: Preheat the oven to 275 degrees F. Roast for 18 to 23 minutes or until a thermometer inserted into the thickest part of the fish registers 130 degrees F.
Toss the salad: In a bowl, toss the greens with olive oil, salt, and pepper. Sprinkle with the lime juice and toss again. Arrange the greens on a platter.
Serve the salmon: With a serving spoon, break the salmon into a few large pieces and set them on the platter on top of the greens.
Scatter the cilantro, mint, and remaining scallions on top. Place the lime wedges around the fish and serve.
