Feb 14

Feb 14 Sweet Chili Salmon

Ingredients

5oz Salmon portions
Sweet Chili Sauce (I used this Azeka Hawaiian Sweet Chili Sauce)
Asparagas
Butter
Couscous
Herb blend (to your desire, I used a combination of a dry chicken rub, salt, pepper and garlic powder)

Using nonstick foil place salmon portions topped with Sweet Chili Sauce and fold creating a completely sealed pocket. Bake for 15 minutes on medium stove top heat, leaving sealed until ready to eat.
Similar to the salmon, place asparagus on non-stick foil and top with butter and herb blend (about 1 to 2 tsp depending on serving size). Create a sealed pocket using the foil. Cook for 15 minutes alongside salmon.
Cook Couscous to instructions, adding 1 tsp butter and herb mix once cooked. Once butter is melted, serve immediately with salmon and asparagus.

I have started prepping my butter and herbs ahead of time, it makes making dinner so much easier with less clean up and containers. Prior to leaving the house, I mix together softened butter with desired herbs.