By Beautiful BC on February 21, 2007
Photo by mary winecoff
Photo by mary winecoff
"This is a recipe I adapted from a book called "Thai Cooking and More." Excellent cookbook. I've deleted a couple ingredients,changed some and added others from the original recipe. This dish is more flavourful than hot so don't be afraid of it. Serve it with rice, asparagus or broccoli and a crusty baquette. You can find the ingrediants with the soy sauce in the Asian Specialty section at the grocer. They come in small jars. My favourite hot chili paste is Sombel Oelek - no sugars added."
Serving Size: 1 (198 g)
Servings Per Recipe: 4
"This was a very easy recipe to prepare and good for a weeknight meal. We marinated almost an hour and grilled on the BBQ. Served with grilled potatoes and grilled broccoli rabe. Wish the taste of the marinade came through a little more in the prepared dish, which I was surprised about. Maybe other reviewers did not have that problem? Anyway, as I said, it was easy and it was enjoyed. Thanks!"
"Used this marinade on 2 nice fresh wild caught deep red sockeye fillets from Costco. Wonderful on the grill! Thank you for a quick keeper marinade!"
"I substituted chili paste with garlic for the hot chili paste as that was what I had on hand. Wonderful taste and not hot, just spicy and just the right amount. I loved this and will make again soon. Made for ZWT4."
"I made this salmon but I put it in a ziplock bag with the marinade. And I let it marinate near 1 hour. This was delicious. Thanks Beautiful BC. Made for the Babes of ZWT4"
"Yummy, yummy this was a great recipe! Love the sesame oil and hot chili paste. I was grilling tonight so threw this on the grill and all I had to do was take a picture! Thank you! Made in Canada for ZWT4."
"Great topping for salmon. I make a lot of salmon (every Wednesday at my home) and this is one of the best recipes I've tried in the Asian genre. I scaled down to 1 serving and very much enjoyed the mild-tasting fish with the rich, caramelized, intensely savoury topping. Good job!"
"Besides this being such an joy to put together, this salmon has a wonderful "spice" kick that marries perfection with salmon. The recipe author is right, because this is *Not* hot, but rather full of taste with a nice kick. I used Sombel Oelek as suggested and followed this exactly as written. You couldn't ask for a more delightful, tasty, and pleasure to eat healthful salmon fillet. Since it was just Dennis and myself I easily reduced the portion and ingredients downsized and used Recipe #32092 for the hot chili paste. Everything was perfect and the salmon broil up to have lovely "crystalized* top. I broiled my little salmon fillets for exactly 4 minutes per side and wouldn't of let it go more then that. Served with farm asparagus and a rice pilaf. Perfect, and thank you Beautiful BC!!"
"DH and I absolutely loved this! I cooked it on the grill and came out perfect. I almost used a hot chili sauce instead of paste but I caught myself in time. I used Uncle Chen's chili paste. This has a nice bite to it but it's not hot. Very flavorful dish. This is going in my 2008 top 20 cookbook. Very yummy. Thanks Beautiful BC for posting."
"Was very good. I didn't have hot chili paste, so I used chili garlic sauce and used around 2 teaspoons and basted the fish with what was left of the sauce."