Thai Chili Sauce Salmon

1. Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside.

2. Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze.

3. Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	18.6537 g
Protein	180.6832 g
Carbohydrates	2.5806 g
Energy	945.5832 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.439 g
Water	725.7676 g
Aspartic acid	0.1034 g
Calcium, Ca	1079.7571 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	0.2678 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	0.15 g
Niacin	10.2722 mg
Vitamin A, RAE	272.0006 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	0.0707 g
Riboflavin	1.3828 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2792 g
Fatty acids, total saturated 20:1	0.1848 g
Glutamic acid	0.2013 g
Stigmasterol	0.42 mg
Sodium, Na	1200.0827 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1673 g
Total lipid (fat)	18.6537 g
Manganese, Mn	0.1718 mg
Proline	0.0578 g
Fatty acids, total saturated 16:0	1.4336 g
Fatty acids, total saturated 8:0	0.0004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	0.0106 g
Choline, total	593.7265 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	0.1744 g
Serine	0.0495 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.6112 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.1503 mg
Selenium, Se	152.8413 g
Ash	12.5835 g
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	9.322 g
Pantothenic acid	0.0616 mg
Phenylalanine	0.0456 g
Beta-sitosterol	57.82 mg
Copper, Cu	2.2939 mg
Betaine	3.1588 mg
Thiamin	1.099 mg
Retinol	272.0006 g
Methionine	0.0134 g
Iron, Fe	12.9341 mg
Carbohydrate, by difference	2.5806 g
Phosphorus, P	1656.2297 mg
Folate, total	138.2343 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	3.8276 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Alanine	0.0371 g
Cholesterol	453.3344 mg
Valine	0.0483 g
Fatty acids, total saturated 18:2 undifferentiated	2.9988 g
Glycine	0.0401 g
Glucose (dextrose)	0.0318 g
Fatty acids, total saturated 14:0	0.0192 g
Zinc, Zn	9.2141 mg
Isoleucine	0.0433 g
Tocopherol, delta	0.1386 mg
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	5.5258 g
Leucine	0.0705 g
Tocotrienol, alpha	0.0042 mg
Vitamin A, IU	906.9387 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	138.2343 g
Tryptophan	0.0129 g
Vitamin C, total ascorbic acid	1.236 mg
Phytosterols	0.9 mg
Fatty acids, total polyunsaturated 18:1 c	8.64 g
Fatty acids, total saturated 20:0	0.091 g
Campesterol	33.74 mg
Tyrosine	0.0295 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	10.9457 g
Fatty acids, total saturated	2.2052 g
Histidine	0.0236 g
Fatty acids, total monounsaturated	9.6753 g
Threonine	0.0356 g
Folate, food	138.2343 g
Vitamin E (alpha-tocopherol)	6.9957 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	192.5077 mg
Lysine	0.052 g
Potassium, K	2168.3781 mg
Cystine	0.015 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 tablespoon	4.8	1.0662	0.045
Soy sauce	2 teaspoons	5.618	0.5226	0.0604
Garlic Clove	1	4.47	0.9918	0.015
canola oil	1 tablespoon	123.76	0	14
salmon fillet	2	806.9352	0	4.5333
thai chili sauce	0.5 cup	806.9352	0	4.5333