Thai Broiled Salmon

I have been trying to find some recipes that don't have a lot of ingredients since it is hard these days to find stuff at the store. The sauce is homemade and it actually doesn't have as many ingredients as you would think it would.

I love Thai sauce so to find a homemade recipe I was excited! I love Salmon!

What you will need for the Thai Sauce:

1/2c maple syrup

1/4c water

2T white or rice vinegar

1t cornstarch

1 small garlic clove, grated

1tsp salt

1/2tsp red chili pepper flakes

Instructions:

In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thick.

Transfer to a glass jar and you can use with the fish, meat or even veggies for dipping. The sauce will stay good in the fridge for a couple weeks.

Now you're going to want 6x6 oz wild salmon fillets, skin off or you can take it off. You are going to need 1/2c + 2T of your Thai sauce, divided, 3T green onions and some cooking spray.

You've already made your Thai sauce, so now you want to get a large baking dish add your salmon in a single layer, with each fillet sprinkle with a pinch of salt and top with 1T of your Thai sauce. Brush or rub with your fingers to coat the fish with the sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours.

Turn on your oven's broiler on high make sure you position your top rack 5'-6' below the heat source. Line a large baking sheet with foil, spray with your cooking spray. Place salmon fillets skin side down (if any) and coat with the remaining sauce.

Broil for 8 minutes rotating the baking sheet once. Remove from the oven and brush top of each fillet with 2tsp of your sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.

Serve hot garnished with green onions and extra sauce if you want.

Serve with a side of rice, quinoa or a salad.