🔥 Station Series Ep. #1

Big shout out to Dave from Trauma Hawk and Palm Beach County Fire Rescue for this recipe idea! After hearing that this Sweet Thai Chili Salmon was their station favorite, I had to give it a try. I added my own healthy spin to boost the protein and reduce the fat, and it turned out AMAZING! It quickly became my wife’s absolute favorite and one of mine as well!

If you want to check out our other Station Series episodes, you can find them here. We take fire station favorites from all over and give them a healthy spin. If you’ve got a favorite you’d like to share, send us a message!

With the healthy changes, this recipe packs 40g of protein and 585 calories per serving, making it a great option for you and your crew after a long day.

This recipe is a total crowd-pleaser that’s packed with flavor and nutrition! The salmon is tender, and glazed with a tangy sweet Thai chili sauce that’ll have everyone coming back for seconds. The coconut rice adds a rich, tropical twist, while the roasted asparagus brings a fresh crunch. Plus, it’s easy to whip up, and the healthy spin on the ingredients boosts the protein while keeping the fat in check—perfect for keeping everyone fueled and feeling great.

Sweet Thai Chili Salmon

tender salmon topped with a zesty Thai sauce, paired with flavorful coconut rice and roasted asparagus for a deliciously balanced meal.

4 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Protein: 40g

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Ingredients

Asparagus

• 600 grams asparagus
• 1 tbsp olive oil

Sweet Thai Chili Sauce

• 1/2 cup light mayonnaise
• 1/2 cup plain Greek yogurt
• 1/4 cup sweet Thai chili sauce
• 1 lime
• 1 tbsp sriracha (optional)

Salmon

• 24 oz salmon (6 oz filets)
• 1 tbsp coconut oil

Coconut Rice

• 2 cups white rice
• 3 cups chicken broth or water
• 1/4 cup coconut flakes

Remaining Ingredients

• 1 bunch green onions

Instructions

Asparagus

• Preheat the oven to 350F
• Remove the ends of 600 grams asparagus and then place the asparagus on a baking sheet
• Season with 1 tbsp olive oil, salt and pepper
• Place in the oven until fork tender, about 20 minutes

Sweet Thai Chili Sauce

• In a medium bowl, mix together 1/2 cup light mayonnaise, 1/2 cup plain Greek yogurt, 1/4 cup sweet Thai chili sauce, and the juice of 1 lime
• Add 1 tbsp sriracha to taste (optional)

Salmon

• Pat 24 oz salmon dry and cut into 6 oz filets if not already done
• Season both sides with salt and pepper
• In a pan over medium heat, add 1 tbsp coconut oil
• Sear the salmon for 2-3 minutes on each side
• Once the salmon is seared, place on a baking sheet and brush generously with the sweet Thai chili sauce
• Place in the oven at 350F along with the asparagus until the salmon is cooked, about 8-10 minutes

Coconut Rice

• Cook 2 cups white rice per the instructions on the bag
• Use 3 cups chicken broth or water (use chicken broth for more flavor and protein)
• While the rice is cooking, toast 1/4 cup coconut flakes in a small pan over medium heat (they toast quickly so pay close attention!)
• Once the rice is cooked, add in the toasted coconut flakes and mix well

Assemble

• Plate your meal, garnish with fresh chopped green onions and a drizzle of sriracha sauce if you'd like!

Video

https://www.instagram.com/reel/DB1qtq4OrEW/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Nutrition

Calories: 585kcal | Carbohydrates: 46g | Protein: 40g | Fat: 26g

Making this recipe?Mention @thestationchef_ or tag #stationchef so we can like!