Center-cut salmon fillets are best for this recipe since they are of even thickness. If you end up with a piece that is thinner on one side, you can cut it off, cook it separately, and remove it from the oven when done. Alternatively, if your salmon is skinned, you can fold the thin part over on itself so that it’s the same thickness as the rest of the salmon.
If you can, ask someone at the fish counter to remove the skin and pin bones from your salmon for you. If not, be sure to remove the pin bones yourself, but it’s fine to cook and serve the salmon with the skin left on; just pour all of the glaze over top of the salmon. (Removing it helps to flavor the salmon on all sides instead of just on top.)
To remove the pin bones: Place a bowl upside down on a cutting board and cover with a paper towel to keep the fish from sliding. Lay the fish on top of the bowl. Run your fingers down the length of the fish to find the pin bones. With tweezers or needle nose pliers, firmly grasp the bone ends and pull them out. Dip the tweezers in a cup of water as you work to rinse away bits of bone and make it easier to grasp the next one.
A note about the salmon: According to Prevention Magazine, wild caught salmon has half the fat of farm raised salmon and is not plagued by contaminants that might be found in farm raised salmon. Wild salmon also is much higher in nutrients such as calcium, iron and zinc, and has less salt. That said, both wild and farm raised salmon are good for you. My personal preference is for wild salmon when I can buy it.
1 Make the glaze: In a bowl, stir together the Thai chili sauce, sriracha, lime juice, soy sauce, ginger and half of the chopped scallions. Reserve the remaining scallions for the garnish.
2 Prepare the salmon: Check the salmon for pin bones by running your fingers gently over the surface; remove any pin bones you find (see Recipe Note). Sprinkle the salmon with salt and pepper on both sides.
Spread about 1/3 cup of the glaze in the center of a 9×13-inch baking dish. Set the salmon fillet on top and move it around a little so that the bottom is coated with glaze. Spread the top with the remaining glaze. If you like, you can do this ahead, cover it, and refrigerate for up to 2 hours.
3 Slow-roast the salmon: Preheat the oven to 275º F. Roast for 18 to 23 minutes, or until a thermometer inserted into the thickest part of the fish registers 130 degrees. (The temperature will rise a few degrees once the salmon is out of the oven.)
4 Toss the salad: In a bowl, toss the greens with the olive oil, salt and pepper. Sprinkle with the lime juice and toss again. Arrange the greens on a platter.
5 Serve the salmon: With a serving spoon, break the salmon into a few large pieces and set them on the platter on top of the greens. Scatter the cilantro, mint, and remaining scallions on top. Place the lime wedges around the fish and serve.
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