Wednesday, March 21, 2018

Sweet Chili Roasted Wild Alaskan Copper River Wild Salmon

This evening I prepared one of my favorites for dinner; wild Alaskan Copper River salmon. I still have a stash in my freezer that I froze last spring/summer. When I froze them, I cut large fillets into individual portions and then tightly double wrapped each piece making sure no air touched them and then placed the double wrapped portions into heavy duty Ziploc freezer bags, making sure to remove the air before sealing. I took 3 pieces out of the freezer before going to bed last night and placed them in the fridge. They were still mostly frozen when I prepared them this evening. I  unwrapped each piece and placed them into individually formed foil pockets, keeping them open on top. I whisked 1 tablespoon of Frank's Red Hot Sweet Chili Sauce with 1 tablespoon olive oil and brushed each fillet and then sprinkled each with sesame seeds. I roasted them uncovered at 425 degrees for about 20 minutes, then tested the thickest part with a fork to make sure it flaked and separated and turned the oven off and opened the door. I served them alongside stir-fried Cauli-rice. The sweet chili sauce added approximately 3 grams of carbs and 2 grams of sugar (rounded up) to each fillet, but added a delicious flavor and sticky glaze-like coating that wasn't overbearing. I snapped a few photos below. I can't wait for Copper River season to begin again. Enjoy!


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