OSU chef Jim Warner shows us how to make grilled salmon

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

Heat a nonstick pan over medium heat.

Season one side of the frozen salmon with salt and pepper.

Place the salmon in the pan and cook for about 2 minutes to get a nice color.

Season the other side of the salmon with salt and pepper while it cooks.

Flip the salmon over after 2 minutes to brown the other side.

Remove the salmon from the pan and let it rest on a plate; it will continue to cook from carryover heat.

Add butternut squash to the pan and season with salt and pepper, cooking until it gets a little color.

Mix red chili paste, garlic, ginger, lime juice, and orange juice in a bowl to create a sauce.

Add chopped cilantro and soy sauce to the sauce mixture and stir well.

Plate the salmon and top it with the sauce mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens