THAI SWEET CHILI GLAZED SALMON IN PARCHMENT
Prep Time: 5 min.
Cook Time: 15 min.
Total Time: 20 min.
1/3 cup Carrot chips
1/3 cup Snow peas
6 oz. Salmon filet, center cut
3 Tbsp. Robert Rothschild Farm Thai Sweet Chili Organic Sauce, divided
3 Lime slices
Fresh cilantro, chopped
Preheat oven to 375 degrees F. To make parchment packet, cut a piece of parchment approximately 18 inches long. Fold parchment in half to make a 9 x 15 piece. Then cut a wide, fat half heart shape with scissors.
Place carrot chips on the bottom of the parchment. Add snow peas in a single layer over carrots. Drizzle one tablespoon of Thai Sweet Chili Organic Sauce over snow peas and season with salt and pepper. Place salmon on vegetables and drizzle with additional tablespoon of sauce. Season with additional salt and pepper and top with lime slices.
Starting at the top of the parchment's heart shape, seal packets by creasing and folding every few inches around the heart, creating a tight seal so the packets will steam. Bake for 15 minutes. Remove from oven and unwrap parchment. Top salmon with remaining tablespoon of Thai Sweet Chili Organic Sauce and garnish with cilantro.
Recipe created by Melanie Bauer at, melaniemakes.com.