Sweet Chili Salmon

This salmon has turned into a favorite at my parents' house after they had an iteration of this at a restaurant (Kona Grill) local to Riverton, UT. This recipe is a really simple and easy one to make for dinner during the week or the weekends for yourself or a hand full of people. It is simple because it is only 4 ingredients (if you cheat and buy the Thai sweet chili sauce that is already premade in the bottle from your local grocery store): salmon filets, salt & pepper, and sweet chili sauce. This can obviously be altered by using different seasonings for the mix or adding a little bit of cayenne or red pepper flakes for a little more heat. However, this one is perfect for a quick dinner with sides of your choice.

For this specific dinner, I also seared some scallops that I also bought (with the salmon) at Harmon's Seafood Frenzy that they put on during New Year's Eve. The scallops were seared in a butter and oil mixture and then placed on the side while you make the Cajun cream sauce. The Cajun sauce was comprised of butter, garlic, heavy cream, Cajun seasoning, smoked paprika, cayenne pepper, Parmesan cheese, and lemon juice. All of the previous ingredients are added to the original pan and mixed until thickened to your liking. Add the scallops back into the Cajun sauce and mix together to allow the scallops to soak in for a few minutes and return to serving temps.

I decided to service the salmon over a bed a Fettucine Alfredo (which is not the best combination as far as like flavors and taste, but it was something that I was able to throw together at the last minute. There are multiple ways to make Alfredo sauce (my favorite is just simply cheese and butter, but you could also just buy premade jarred sauce if you want to keep it really simple and not have a mess of a kitchen like I did that night) so you have to find the one that you enjoy the most and make it your own. I found one that used most of the same ingredients that I was already using to make it worth the time and effort I was already putting into the meal.

This was a delicious meal, and I suggest anyone try and make it one night but maybe add your own little touch or likes that you enjoy when cooking (always make sure your pasta is al dente so they aren't tough like mine were; still working on the timing of everything but I will get there... eventually). As always, the recipe is below for each of the components of this meal! Bon Appétit à Tous !

Sweet Chili Salmon

1. Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.

2. Place the salmon, skin-side down, on the baking sheet. Season it with salt & pepper. Spread about a tablespoon of sweet chili cause on each filet, totaling about 1/4 cup (I just use the back of a spoon). You can always add a bit more sauce if you wish.

3. Bake the salmon for 13-15 minutes (unless you like it well done like my mother then add about 25 minutes) or until it flakes easily with a fork. Keep in mind that the salmon will continue to cook for a bit after you take it out of the oven. If your salmon is particularly thick (like more than an inch thick in the thickest part), it may need more time.

4. I like to squeeze some lime juice over the top and service it with jasmine rice, scallions, cilantro, cucumber, and sesame seeds sprinkled over top.

*Recipe found on Pinterest from www.saltandlavender.com

Seared Scallops with Spicy Cajun Cream Sauce

For the Scallops

• 1 pound Scallops Fresh or thawed, ensure they are dry for perfect searing.

• 2 tablespoons Olive Oil Provides the necessary heat for searing.

For the Sauce

• 1 tablespoon Butter Use unsalted for better control over saltiness.

• 2-3 cloves Garlic Fresh minced garlic enhances flavor depth.

• 1 cup Heavy Cream Creates a rich texture; can substitute with half-and-half.

• 1 tablespoon Cajun Seasoning Adjust quantity based on heat preference.

• 1 teaspoon Smoked Paprika Contributes smokiness and vibrant color.

• 1/4 teaspoon Cayenne Pepper Adds kick; can be reduced or omitted.

• 1/2 cup Parmesan Cheese Grated for easy incorporation.

• 1 tablespoon Lemon Juice Fresh juice balances the richness.

• to taste Salt & Black Pepper Essential for enhancing flavors.

Step-by-Step Instructions

1. Pat the scallops dry with paper towels to remove excess moisture and let them sit at room temperature for about 15-20 minutes. Season with salt and black pepper.

2. Heat a large skillet over medium-high heat, add olive oil and butter. Once melted, add scallops flat side down and sear for 2-3 minutes until golden. Flip and cook for another 1-2 minutes. Remove and keep warm.

3. In the same skillet, reduce heat to medium, add remaining butter and minced garlic. Sauté for about 30 seconds until fragrant. Optionally deglaze with white wine or broth.

4. Add heavy cream, Cajun seasoning, smoked paprika, and cayenne pepper to the skillet. Simmer for 2-3 minutes. Stir in Parmesan and lemon juice, continue simmering until thickened.

5. Return scallops to the skillet, spoon sauce over them and warm through for about a minute. Garnish with chopped parsley before serving.

*Recipe found on Pinterest from madebypenelope.com

Alfredo Sauce

Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into tablespoon-sized pieces

• 4 large garlic cloves, minced finely

• 2 cups heavy cream

• 1 1/2 cups freshly grated Parmesan cheese (not pre-shredded)

• 1/4 teaspoon freshly grated nutmeg

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons fresh parsley, chopped finely

Melt Butter and Infuse with Garlic

Place your medium saucepan over medium heat and add the tablespoon-sized butter pieces. Allow the butter to melt completely, swirling the pan occasionally to ensure even melting. Once the butter is fully liquid and beginning to foam slightly, add your finely minced garlic. Cook the garlic in the butter for exactly 1-2 minutes, stirring constantly with your whisk. You’ll know it’s ready when the garlic becomes fragrant and turns lightly golden but not brown – watch carefully because burnt garlic becomes bitter and will ruin your sauce. The goal here is to infuse the butter with garlic flavor without overcooking the garlic itself. The butter should be bubbling gently but not splattering violently. If the butter starts to brown, immediately reduce the heat slightly. This gentle cooking process allows the garlic’s essential oils to release into the butter, creating the foundational flavor that makes this Alfredo sauce so much better than versions that use garlic powder or skip this step entirely.

Add Cream and Simmer Gently

Slowly pour the 2 cups of heavy cream into the garlic-infused butter, whisking constantly as you add it. Continue whisking until the cream and butter are fully combined. Increase the heat to medium-high and bring the mixture to a gentle simmer – you’ll see small bubbles forming around the edges of the pan. Once it reaches this point, immediately reduce the heat to maintain a very gentle simmer where occasional bubbles break the surface. Cook the cream mixture for 3-5 minutes, whisking frequently, until it thickens slightly and reduces by about one-quarter. You’ll notice the sauce coating the back of your whisk more noticeably. This reduction step is crucial because it concentrates the flavor and ensures your final sauce won’t be too thin. Don’t let it come to a rolling boil, as high heat can cause the cream to separate or develop a grainy texture. The sauce should be smooth and slightly thickened before you proceed to the next step.

Incorporate Parmesan Cheese Gradually

Reduce the heat to low and begin adding your freshly grated Parmesan cheese about one-third at a time, whisking constantly and vigorously after each addition. Wait until each batch of cheese is fully melted and incorporated before adding the next. This gradual approach prevents the cheese from clumping together and ensures a perfectly smooth, velvety texture. The sauce will thicken significantly with each cheese addition. Continue whisking for about 2-3 minutes after all the cheese has been added until the sauce is smooth, creamy, and coats the back of a spoon thickly. If the sauce seems too thick, you can thin it with a tablespoon of warm cream or pasta water. The key here is constant motion – don’t stop whisking during this critical stage. The cheese should melt completely into the cream base without any gritty or separated textures remaining.

Season and Finish the Sauce

Once your sauce has reached the desired consistency, remove it from the heat and stir in the freshly grated nutmeg, salt, and black pepper. Taste and adjust seasoning as needed – you might need a bit more salt depending on the saltiness of your Parmesan cheese. The nutmeg adds a subtle warmth and complexity that complements the richness without being overpowering. Finally, stir in the freshly chopped parsley for color and freshness. Your Alfredo sauce is now ready to be served immediately over freshly cooked pasta. If you need to hold it for a few minutes, keep it covered over very low heat, but don’t let it boil. Alfredo sauce is best served fresh, as it can thicken upon standing. If it becomes too thick when you’re ready to serve, simply whisk in a tablespoon of warm pasta water to bring it back to the perfect saucing consistency.

*Recipe found on Pinterest from maryberryrecipes.com