Sweet Thai Chili Salmon with Veggies
Skip the takeout with this delightful dish!
Servings - 4 servings
Ingredients
- 1 lb. salmon fillet, cut into 4 meal size portions
- Salt and pepper
- 8 oz jar or bottle of sweet chili Thai sauce
- 16 oz Asian style frozen veggies
- 1 cup brown rice, as side dish
Instructions
- Place a large piece of parchment paper into the base of the slow cooker. The parchment paper is to make it easier to lift the salmon out of the slow cooker after it cooks.
- Place the 4 salmon fillets flat on the parchment paper. Sprinkle each with little salt and pepper over the top. Pour the sweet chili Thai sauce over top of the salmon. Add the frozen veggies over the top.
- Set on high and cook for 1 hour.
- Prepare brown rice, as directed on package.
- Once salmon is cooked, carefully lift it out of the slow cooker onto a shallow serving dish. Remove skin before serving.
- Serve Slow Cooker Sweet Chili Salmon with Asian Veggies over rice.