Sweet Thai Chili Salmon
with mashed sweet potatoes / green beans
Spicy, sweet Thai Chili sauce gives sheet pan salmon and green beans a colorful, flavorful finish.
Smarts #1: This recipe makes a sweeter, thicker Sweet Thai Chili Sauce than we have used in the past. Be sure to cook it down until it is nice and thick so it will stick to the salmon as it finishes cooking. And feel free to double it if you want extra for drizzling over the finished dish.
Smarts #2: If using thinner green beans (like French green beans) those won't need to be pre-cooked. Just add them to the pan at the same time as the salmon and cook everything together.
Ingredients
- Green beans - 1 lb, trimmed
- Salmon - 1 lb
- Limes - 1, wedges
- Cilantro leaves - 3 Tbsp, chopped
- Foil - for roasting
- Oil, cooking - 1 Tbsp
- Coriander, ground - 1 tsp
- Vinegar, red or white wine - 2 tsp
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup + 1 Tbsp
- Sugar - 3 Tbsp
- Chili garlic sauce - 2 tsp, more or less to taste
- Cornstarch - 1/2 tsp
- Sweet potatoes - 1 1/2 lbs, peeled and cubed
- Butter - 1 Tbsp
- Heavy cream - 2 Tbsp
Nutrition Facts
Prep
- Sweet potatoes / Green beans - Prep as directed. (Can be done up to 5 days ahead)
- Make Sweet Thai Chili Sauce - Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium-high heat. Boil until sugar has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue cooking for 4 to 6 minutes more until very thick (it should be about as thick as honey so that it will stay on top of the salmon). (Can be done up to 5 days ahead)
- Salmon - Rinse and pat dry. Season with some salt and pepper.
- Limes / Cilantro - Prep as directed.
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Make
- Heat oven to 425F / 218C degrees.
- While oven is heating, place sweet potatoes in a stock pot and cover with cold water. Bring to a boil and then simmer until the potatoes are fork-tender, 6 to 10 minutes.
- Next, line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil. Toss green beans with oil, coriander, vinegar, and some salt and pepper. Spread out on prepared sheet pan. Transfer to oven and roast for 10 minutes to get them started cooking.
- After 10 minutes, remove green beans from oven and give them a good stir. Nestle salmon (skin-side down) in green beans. Divide sweet Thai chili sauce in half. Set one half aside to serve with the meal. Spoon the other half over top of the salmon filets.
- Return sheet pan with green beans and salmon to the oven and roast until salmon flakes easily with a fork and green beans are tender, 10 to 15 minutes (depending on thickness).
- When sweet potatoes are tender, drain and let steam for ~5 minutes to release moisture. Return potatoes to stock pot and mash with butter and heavy cream. Add some more cream or a splash of water if needed. Season with some salt.
- Squeeze some of the lime wedges over salmon and green beans. Top with cilantro.
- Serve salmon with green beans, mashed sweet potatoes, and extra Sweet Thai Chili Sauce . Enjoy with any extra lime wedges on the side.
Nutrition Facts
Reviews
Ratings
Most Helpful
This turned out so much better than expected. The mashed sweet potatoes were the best I’ve ever tasted - we didn’t actually like the mashed sweet potatoes in a previous CS recipe, and the only difference in the recipe appears to be the addition of butter - but it turned out my husband accidentally used sour cream instead of heavy cream to make them, so I’m wondering if he made a secret discovery here. Sauce took FOREVER to reduce, maybe use a thicker cornstarch slurry.
1 Helpful26 reviews
This was absolutely delicious! I was not excited about this meal before making it, but it was so much better than anticipated!!!!! The combo of everything was fantastic! Also, very pretty - a good meal to serve to guests! The sauce did take a while to reduce, but I did the prep days ahead and it actually thickened up in the fridge quite a bit. I also used coconut cream instead of heavy cream and it was tasty!
0 HelpfulVery flavorful. We substituted asparagus for green beans due to our grocery store not having fresh green beans. The mashed sweet potatoes were creamy and had the perfect amount of sweetness. I did use heavy cream, but I wonder if lowfat greek yogurt would work as well. I will try that next time. The chili sauce on the fish was delish!
0 HelpfulDelicious! Made it with frozen green beans straight out of the freezer into the oven, worked well. Used fingerling potatoes which were delicious with this meal. Will make again.
0 HelpfulThis is definitely not a combination I would have normally tried, but holy cow, this was fantastic! The sweetness of the sweet potatoes with the spiciness of the sauce, plus the freshness of the green beans with the richness of the salmon -- it was all so spot on. Stashing this away in my favorites for guests!!
0 Helpful