Having recently returned from St. Maarten, we have gotten used to eating a lot of fresh seafood prepared in FABULOUS ways. That coupled with yet another Lenten Friday, I came up with a fresh new presentation for our typical Salmon.

Also I REALLLLLY wanted to try the “Sweet Hot Sauce” that I bought from the Market in Marigot so this was a win/win.

INGREDIENTS

•  2 lbs skin on wild salmon

• 1/4 cup sweet Thai chili sauce
• 1/2 teaspoon ginger
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 lime, juiced
• 1/4 cup white wine
• Mango Salsa (ingredients below)

Salsa Ingredients

• 1 Mango, peeled and chopped
•  1 small red onion, diced
• 1 small red bell pepper, chopped
• 1 small jalapeño, seeded and chopped
•  2 limes, juiced
• 1 tablespoon honey
•  Salt and black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 420 F.
2. Arrange salmon in your baking dish (I used 8×8 Pyrex) skin side down and pat dry with a paper towel. Lightly season with salt and pepper and ginger.
3. Pour sweet chili sauce and lime juice on top of the salmon. Pour white wine AROUND the filet (not directly on top of fish)
4. Bake salmon for 18 minutes.
5. While waiting for salmon to cook, combine all ingredients for salsa.
6. Serve with generous scoops of the mango salsa. I paired with brown rice and broccoli.

Yeah ok so I may have gotten suuuuper generous with the salsa, so maybe you can’t tell that there’s salmon under there? Trust me, it’s there.

This was a huge hit! My husband didn’t even notice I had put a whole jalapeño in there! Woo hoo!!

There were no leftovers. Boom 💥