And sometimes I like to stand at the pantry and make poor decisions. I prefer to be able to add avocado, nuts, cheese! Or to leave room for some in random snacks and munchies. And just like I don’t like using up my carbs on my protein source, I don’t love to use up my fats there either. But it’s the truth over here.īut when you’re watching your fats, whether they’re “healthy fats” or not, those add up fast. HA! I’m so ashamed to admit it, and I’m GLAD that not everyone will agree. It was just never as delicious as my frozen fillets from Costco. Farm-raised salmon has a higher fat-content making it so moist and hard to mess up! Ross used to bring home fresh-caught wild salmon from Alaska fishing trips, and I would get so excited … until we cooked it.
I’ll be honest: my family just really prefers farm-raised salmon to wild salmon. So peek at your labels if you’re concerned! This recipe is calculated with the TJ one. I’ve seen other sweet chili sauces that have as many as 10.
Trader Joe’s Sweet Chili Sauce has just 6 carbs, which is the lowest I’ve found. So worth it! This is just a few carbs per serving, all in… That’s nothing. BUT I’ve learned that with this broiled salmon, you don’t need to use very much sweet chili sauce to get that delicious caramelized top. I like to use them on things that TASTE like carbs… like bread and fruit… and TREATS. But I find myself avoiding it since I know it’s going to be high in sugar, and I HATE using up too many of my carbs on what should be my protein source. It’s one of those sauces that turns everything to gold. And that caramelized top from the broiler? Nothing beats it. If you like salmon, you will LOVE this delicious, easy, broiled sweet chili salmon! It has just the right balance of heat, sweet, and richness.