Sweet Thai Chili Salmon Quesadillas with Spicy Mango
You can never have too many hor d'oeuvre recipes, so give Sweet Thai Chili Salmon Quesadillas with Spicy Mango a try. This recipe serves 4. One serving contains 1194 calories, 54g of protein, and 65g of fat. For $8.74 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. 1677 people were impressed by this recipe. Head to the store and pick up dark brown sugar, red chile, flour tortillas, and a few other things to make it today. Plenty of people really liked this Mexican dish. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes about 40 minutes. The Super Bowl will be even more special with this recipe. With a spoonacular score of 100%, this dish is awesome. Thai Sweet Chili Salmon and Roasted Red Pepper Quesadillas, Thai Grilled Flatbread With Mango And Sweet Chili Sauce, and Broiled Thai Sweet Chili Salmon are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup [coconut rice | or steamed white or brown rice
3/4 cup shredded carrots
Pinch of cayenne pepper
Frech cilantro or basil
1/2 cup coconut water or milk
2 tablespoons dark brown sugar
8 large flour tortillas
1 tablespoon fresh ginger, grated
1 clove garlic, minced or grated
1/2 lime, juiced
1 lime, juiced
2 mangos, peeled, pitted and diced small
2 cups chopped napa cabbage
Teensy drizzle of sesame, peanut or olive oil
4 tablespoons olive oil, divided
1 tablespoon peanut butter
1/2 cup chopped peanuts
1/2 teaspoon pepper
1 red bell pepper, sliced thin
1 red chile, seeded + diced
2 tablespoons rice vinegar.jpg)
1 pound skin on salmon
Pinch of salt
8 ounces mozzarella cheese, shredded
1/4 cup soy sauce
3/4 cups sweet thai chili sauce
Equipment:
pot
frying pan
griddle
Cooking instruction summary:
InstructionsTo make the sauce, combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, rice vinegar, lime juice, garlic, ginger and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the sauce on the salmon.Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with a bit of the sauce and then sprinkle with a bit of the cheese.Then evenly distribute the rice, top that with the veggies and then add the chopped salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.Cut into fourths and serve with the spicy mangos and any remaining sauce or sweet thai chile sauce. Sprinkle with cilantro and avocados.To make the spicy mangos toss the mangos and chopped red chile pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt. Toss again.
Step by step:
1. To make the sauce, combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, rice vinegar, lime juice, garlic, ginger and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly.
2. Remove from the heat and set aside.
3. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the sauce on the salmon.
4. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the sauce over the veggies, toss well and continue to cook until the veggies are tender.
5. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.To assemble the quesadillas, heat an electric griddle or skillet over medium heat.
6. Add a bit of olive oil.
7. Place 4 tortillas down on a clean counter, covering each with a bit of the sauce and then sprinkle with a bit of the cheese.Then evenly distribute the rice, top that with the veggies and then add the chopped salmon. Sprinkle with a little more of the cheese.
8. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
9. Cut into fourths and serve with the spicy mangos and any remaining sauce or sweet thai chile sauce. Sprinkle with cilantro and avocados.To make the spicy mangos toss the mangos and chopped red chile pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt. Toss again.
Nutrition Information:
covered percent of daily need
