An easy SWEET CHILI BAKED SALMON recipe that’s high in protein, low in calories, and only takes 30 minutes to make!
Sitting on an uncomfortable bike for one hour pedaling my little heart out didn’t seem like my kinda thing. But then again, neither did classes, and now I love BodyPump. I’ve passed spin classes multiple times before. And even cyclebars or spinning boutiques, but I never really quite understood.
Well, I finally decided to give the class a shot after talking to a friend at the gym last week. She said it’s addicting and it has helped her tone up so much! She going to a cycle boutique called Ride. I did sign up to give it a try, but thought I would take a spin class at my regular gym just to compare and see the difference between the two experiences.
Plus I thought it wouldn’t hurt to know a little about what I was getting myself into.
To my surprise I really enjoyed the class. Once I started to get the hang of it of course. When I first started I had no idea how to change the gears, what the resistance should look like or really what I was doing at all. I did know that I liked the instructor and liked the music.
About 10 minutes into the class I noticed she kept “moving” her gears with something that was in front of her. Finally I looked down, moved the towel that was there and noticed a small red knob. Ahh Haa! I found it. Problem solved. After that I was good to go the rest of the class.
My legs were burning, especially on the “climbs” when you turn the resistance way up and go as fast as you can.
That night I sat down on the couch and knew I was gonna be in trouble the next day. I could already feel the soreness in my legs and butt! The problem I have is I’m kinda addicted to the pain and soreness. So looks like I’ll be going back.
On that note, let’s start talking food. Shall we?
Salmon. It is quickly becoming our families favorite seafood to eat. It’s fairly reasonably priced in the grocery stores, high in protein, very nutritious and versatile.
Usually I like to make salmon on the grill because I’m in love with the charred skin. But this time in order to replace the flavor I would normally get from the grill, I made a sauce that is the bomb.com. A Thai Sweet Chili sauce that is sweet, spicy and all kinds of nice! Believe me it’s exploding with flavor and your gonna love having it slathered all over that salmon!
I served this Sweet Chili Salmon along side the Grilled Corn Salad with Jalapeno Dressing from last week! You’re going to love it!
I can’t wait to hear what you think!
Bon Appetit friends and Happy Monday!
- Serves: 4-6
- Serving size: 4 oz.
- Calories: 228
- Fat: 3 g
- Carbohydrates: 27 g
- Sugar: 23 g
- Sodium: 281 mg
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 53 mg
- 1.5-2lbs. salmon
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup honey
- ¼ cup water
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon red pepper flakes
- ½ tablespoons arrowroot
- green onions, sliced (for garnish)
- Preheat oven to 400 degrees.
- Heat a small saucepan to medium high heat. Add olive oil and garlic to the pan. Saute until fragrant, about 30 seconds.
- Add honey, water, cloves, ginger, and red pepper flakes to the pan. Stir to mix ingredients. Bring sauce to a boil. Reduce to simmer and add arrowroot to the sauce pan, using a whisk stir the arrowroot in until it disappears. Allow simmer to simmer for 2 minutes. Remove from heat. Let rest, for 5 minutes.
- Add parchment paper to a baking sheet. Place salmon, skin side down on parchment paper.
- Reserve about ¼ cup of the sauce.
- Using a brush, brush the rest of the sauce onto the flesh side of the salmon.
- Bake for 15 minutes.
- Remove from oven. Pour the reserved sauce on top of the salmon and garnish with green onions. Serve!
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!