Chile Crisp Salmon
Description
We love salmon! and this is another really tasty idea from NYT Cooking. The key is to use a baking dish that fits the fish snugly as it bakes so the topping/glaze stays put – enjoy!
Ingredients
1, 2 lb. salmon fillet – mine had the skin on
freshly ground pepper – with most chili crisp, more salt is likely not necessary
1/4 c. mayonnaise
1/4 c. chili crisp
2 T. honey
2 t. lemon zest – this is usually one medium lemon
Instructions
Preheat the oven to 375, snuggle the salmon into a baking dish that it just fits (skin side down) and season all over with freshly ground pepper (and salt as you wish) – I put a bit of spray under mine.
In a small bowl, whisk together the mayo, chili crisp, honey and lemon zest, give it a taste and add more of any of the ingredients as you see fit. Spread this goodness evenly over the salmon and into the corners of the casserole. Bake until the fattest section of the salmon shows 125 degrees on an instant thermometer, the salmon flakes easily, and the topping is bubbling all over. This could take anywhere from 15 minutes to a half hour depending on the size of your salmon fillet.
Salmon done this way is seriously amazing on it’s own, but we enjoyed ours as a topping to a dinner salad bowl – chopped kale, regular vinaigrette, chopped fresh cucumbers and tomatoes, goat cheese and roasted pumpkin seeds. Awesome.
