A delicious Thai glaze dresses up this easy salmon recipe. Simple to make and infused with spicy, pungent flavor, the Asian-inspired marinade makes this high-protein, low-carb dinner a surefire winner.
Recipe yields 4 servings
In a saucepan, combine the rice vinegar, sugar, water, fish sauce, sherry, soy sauce, ginger, garlic and red-pepper flakes and heat over medium-high heat. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens, about 2 minutes. Reserve 1/4 of the sauce and set aside.
In a shallow baking dish, add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in the refrigerator.
Preheat the broiler. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Broil the salmon for 6 to 10 minutes, or until browned in spots and almost opaque in the center.
Serve the salmon with the reserved 1/4 of the sauce and garnish with scallions.