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Frank's® RedHot®



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Servings: 12


  • 1 1/2 cups FRANK'S® RedHot® Sweet Chili Sauce
  • 1 tbsp. Finely chopped chipotle peppers
  • 12 each Salmon fillet, 5 oz.
  • as needed Olive oil
  • 1 tbsp. Minced garlic
  • 3 cups Julienne endive
  • 3 qts. Baby spinach
  • 3 qts. Baby arugula
  • 2 tbsp. Lemon juice
  • to taste Salt and pepper


  • 1. To make the glaze for the salmon combine Sweet Chili sauce and chipotle peppers. Set aside until needed.
  • 2. For each serving, lightly oil a salmon fillet, grill on both sides, brush with 2 tbsp. Sweet Chili glaze, and finish cooking to desired temperature in a medium oven. Heat olive oil and saute 1/4 tsp. garlic, add 1/4 cup endive, 1 cup spinach, 1 cup baby arugula and cook until wilted. Add 1/2 tsp. lemon juice season with salt and pepper. To plate mound greens slightly off center on a round plate and lay salmon partly over greens.