Tomato Chili Salmon

Name: Tomato Chili Salmon
Ingredients: 2 (6oz) boneless skinless salmon filets; Kosher salt and pepper (to taste); 2 Tbsp tomato paste; 1 heaping Tbsp honey; 1 heaping Tbsp chili crisp; Olive oil (for drizzling); Cooked white rice; 3 mini seedless cucumbers (finely diced); 10 castelvetrano olives (diced); ¼ of a small red onion (thinly sliced and rinsed); ¼ cup chopped fresh parsley; 1 lemon (zested and juiced); Olive oil (to taste)

6 steps

Serves 2

Updated at: Sat, 16 Nov 2024 08:22:21 GMT

Nutrition balance score

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Ingredients

2 servings

2 x 6 ozboneless skinless salmon filets

kosher salt

pepper

to taste

2 Tbsptomato paste

1 heaping Tbsphoney

1 heaping Tbspchili crisp

3mini seedless cucumbers

finely diced

10castelvetrano olives

diced

0.25red onion

small, thinly sliced and rinsed

¼ cupfresh parsley

Instructions

Step 1

Preheat broiler. Line a baking sheet with a silpat, or greased foil.*

Step 2

Season salmon all over with salt and pepper. In a small bowl, mix tomato paste, honey and chili crisp until combined.

Step 3

Rub paste mixture all over the salmon (both sides!). Drizzle salmon with a touch of olive oil.

Step 4

Broil salmon for 6-10 minutes, depending on thickness, desired doneness and strength of broiler. Mine took 7 minutes for about medium doneness.

Step 5

While salmon broils, add cucumbers, olives, onions, parsley, lemon zest and lemon juice to a medium bowl. Toss with olive oil, salt (careful with the salt bc of the olives!) and pepper to taste.

Step 6

Serve salmon over rice with the salad on the side. Make sure to get some of the dressing from the bottom of the salad and spoon that over everything too!

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