Katie has been on a cookbook craze the last few months which I obviously appreciate because it’s helping find awesome recipes for our blog! So when Katie greeted me after a long day of work with the new Chrissy Teigen cookbook, Cravings, I wasn’t surprised. Now Katie has a girl crush on Chrissy Teigen. She finds her absolutely hilarious, adores her love for cooking and appreciates her candor on twitter. I know Chrissy Teigen from the popular show Lip Sync Battle on Spike TV. She is also insanely gorgeous but Katie made sure I focused on her humor/brain before her model status.

I immediately wanted to try her recipe Sweet Chili and Mustard-Glazed Salmon Fillets. The recipe is under the chapter Things that Intimidate People but Shouldn’t. I thought this chapter title was awesome because that’s one of the reasons I started this blog. My friends always thought Katie and I were so adventurous with what we made for dinner and I wanted to show everyone how cooking recipes out of your comfort zone with practice makes the experience not seem so intimidating. Artichokes will always be the death of me, though…damn those spiky tough flowers people steam, peel apart and dip in mayo. Moving on; the Sweet Chili and Mustard-Glazed Salmon Fillets were delicious! Took about 15-20 minutes total to cook and then eat. You know you have a good recipe on hand when you start to eat the food right off the cutting board. Those fillets didn’t have a chance to make it to the plate!

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Please check out the awesome cookbook Cravings by Chrissy Teigen!

Sweet Chili and Mustard-Glazed Salmon Fillets 

Ingredients

4 (6-ounce) skin-on center cut salmon fillets

Kosher salt and freshly ground black pepper

2/3 cup Thai sweet chili sauce

2 Tablespoons sambal oelek

2 Tablespoons large-grain mustard

Directions from Cravings – Buy the book! You won’t regret it!

Position a rack 4 to 6 inches from the heating element and preheat the broiler.

Season the salmon all over with salt and pepper. In a small bowl, stir together the sweet chili sauce, sambal oelek, and mustard. Pour the mixture into a large cast-iron skillet. Set the skillet over medium-high heat and heat until the mixture begins to bubble. Lay the salmon, skin-side up, in that sauce. Cook until the salmon starts to turn pale pink on the outside, about 2 minutes, then move the skillet to the oven and broil until the skin crisps and the salmon is medium-rare, 3-4 minutes.

Remove the salmon from the oven and transfer the salmon to serving platter. Return the skillet to the stove, add 1/4 cup water, and cook over high heat, stirring and scraping, until the sauce thickens, about 2 minutes. Pour the sauce over the salmon and serve immediately.