Sweet Chili Glazed Salmon


  1. Pat salmon dry and season with salt and pepper while bringing Sautee pan up to medium heat. Once pan is hot and oil starts to shimmer when giggles place fish in pan presentation side first. When color has changed half way up and the fish releases from the pan when touched turn fish over. Brush Sweet Chili glaze on presentation side and place in oven or salamander to caramelize the glaze.
  2. Place the rehydrated mushrooms in sautee pan and cook until tender. Add mushrooms to rice and mix together. Plate rice and mushrooms then place Salmon over in an attractive way


  • 1 cup Asian Pride Bamboo Rice, prepared
  • 2 tbsp Asian Pride Wild Mushroom Mix, rehydrated
  • 8 oz The Fresh Catch® Salmon, filet
  • 1 tbsp Asian Pride® Sweet Chili Sauce