Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  12 min
• Ready Time:
  22 min

Ingredients

• Salmon filets about 4-5 oz portions
• olive oil
• kosher salt and pepper
• knob of unsalted butter

Sweet Chilie Glaze

• 1/2 cup rice vinegar
• 1/2 cup white sugar
• 1/4 cup water
• 3 Tablespoon fish sauce
• 2 Tablespoons sherry vinegar
• 3 cloves garlic, minced
• 3/4 Tablespoon dried crushed chilis
• 1 1/2 Tablespoon cornstarch dissolved in 3-4 Tablespoons cool water

Directions

Start by making the chili sauce and this sauce is good for so many applications as a dip, marinade, glaze for fish or chicken.

Start by combining all the ingredients except for the corn starch mixture and bring to a boil and reduce by half. Take off the heat and gradually stir in the corn starch mixture and keep stirring until it thickens. Take off and chill in the fridge.

Now preheat your oven to 400 degrees, and get some olive oil into a pan. Sit your salmon in there and season with salt and pepper followed by about a tablespoon of the sweet chili sauce and into the oven. Check on the salmon and after about 5 min you should see the oils coming out of the salmon and mixing with the chili sauce. You can start basting the fish in its sauce every few min. When the salmon is about done it should start looking roasted around the edges, crank on the broiler and finish it for two min until the sauce on the salmon is starting to caramelize a little at this time add the knob of butter.

Take out and baste one more time with the sauce in the pan and let rest for 5 min this is important for the outside of the glaze to set and the salmon to rest as well.

Plate the fish spoon some of the sauce around the plate and finish with some of your favorite veg for a lite and healthy meal.

Benny