Featuring a hint of orange, sensational herbs and spices, and plenty of health-enhancing goodness, this main course could become your favorite, easy-to-fix fish dish.
1 whole salmon filet (skin on, deboned)
1 bottle sweet chili sauce
2 tablespoons fresh ginger (minced)
2 tablespoons fresh garlic (minced)
1 teaspoon cayenne
2 teaspoons kosher salt
1 navel orange (sliced 1/8
1 bunch cilantro (roughly chopped)
Mix the chili sauce, ginger, garlic, cayenne and salt together in a small bowl. Place the salmon filet on top of parchment paper on a sheet pan. Pour 3/4 of the chili mixture over the fish. Lay the orange slices on the fish without overlapping. Roast the fish in a 400-degree oven for about 20 minutes or until the fish is firm to the touch. (Time will vary depending on the size of the filet.) Pour the remaining chili mixture over the cooked fish and sprinkle with the fresh cilantro. The salmon can be served hot or cold.