Sweet Chili Salmon

Today I thought I'd share one of my favorite meals in the world. I'm so close to saying it is my absolute favorite but that's a huge commitment, but it is a solid top 3 contender. I'm really lucky to have family in Alaska who fish all summer and supply me with salmon all year. My dad and grandparents fish and dip-net and then spend a week or so smoking, canning, and freezing salmon so they have some to last the winter and also to give to family and friends. I could eat salmon several times a week but eventually you start to run out of ways to prepare it, especially when you're dealing with canned salmon. This recipe works with either fresh or canned and if you're using canned then it is incredibly quick and simple. 

Sweet Chili Salmon Tacos

Ingredients

1 large salmon fillet, skin removed (or substitute canned if you'd like, the ones I use are about 16oz)

2 cups cooked rice

1 cup cooked black beans

Mae Ploy sweet chili sauce (or other brand if you prefer)

Tortillas

Cook your rice and prepare beans (canned or dry). Cook salmon in a skillet over medium heat until it flakes easily. Break the salmon into small bite size chunks. Add sweet chili sauce and coat salmon (use as much as you'd like, I usually use about 1/3 cup) then simmer for a couple of minutes. Then layer tacos: a couple tablespoons of rice, a tablespoon or so of beans, and a couple tablespoons of salmon mixture. And you're done! 

If you choose to use canned salmon then this is even easier because the cooking is done. Simply drain and rinse the salmon, then simmer it in a skillet with the sweet chili sauce for 2-3 minutes. This meal is also great without the tortilla and just served mixed up in a bowl. If you substitute brown rice and forfeit the tortilla, you're looking at a really great, healthy and low-cal meal. I really encourage you to try this because it's amazing!