1. |
Combine sweet chili sauce, soy sauce, rice vinegar, finely chopped fresh ginger root and sesame seeds together and marinate thin cuts of salmon in the fridge. (5-15 minutes). Leave some marinade free to top salmon with when completed. |
2. |
Place salmon (skinned, as this method will readily flake the skin), on foil lined pan (easy cleanup). |
3. |
Broil on high on lowest rung for approximately 10 minutes. |
4. |
Remove when no longer pink, fish should flake easily, but will be pleasingly moist. |
5. |
Top with remaining marinade and serve with sides. |
6. |
Note: this makes 4 oz salmon per person, but it is well flavored and should be paired with salad or rice side to create a balanced meal. |