AILI AILI Grilled Sweet n’ Spicy Thai Salmon: A Flavorful Feast with a Keto-Friendly Twist
AILI Grilled Sweet n’ Spicy Thai Salmon
Ingredients
Marinade
- 1/4 cup Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp And I Like ItTM FirstRateTM
- 1 1/2 lbs Salmon filet
Sweet n Sour Sauce
- 1/4 Cup And I Like ItTM FirstRateTM
- 1/8 Cup Water
- 1 Tbsp Distilled White Vinegar
- 1/2 Tbsp Arrowroot Flour
- 1 Garlic Clove, minced
- 1/2 tsp Red Pepper Flakes
Instructions
- In a small bowl mix the marinade ingredients: soy sauce, sesame oil & FirstRate.
- Place salmon filet in a large ziplock bag, pour marinade on top.
- Place in fridge for at least 30 minutes or up to 6 hours.
- In a small saucepan make the sweet n sour Thai sauce by adding the FirstRate, water, & vinegar until combined, then add arrowroot, garlic, & pepper flakes. Bring to a boil & simmer until thickened for 3-7 minutes.
- Preheat grill to 500 degrees.
- Place the salmon filet skin side down on the grill. Baste with half of the Sweet n Sour Thai Sauce, close the cover and cook for 10 minutes.
- Baste the salmon with the remaining Sweet n Sour Thai Sauce, close the grill cover and continue cooking until your meat thermometer shows thickest part at 130F.
- Remove the salmon, cut into 4 equal slices and serve hot.
Notes
Tip 2: You can also double this, pull out half to baste the salmon. Then use the other half for dipping!