Ginger Lime Glazed Salmon

Submitted by gailanng

"A delicious glaze for salmon. It's not necessary to marinate in advance. This makes a modest amount of sauce/glaze. Should you desire more to serve over rice, increase the amounts but add after removing the fillets from the pan."

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photo by gailanng

Ready In:: 15mins
Ingredients:: 11
Serves:: 2

ingredients

2 (4 ounce) skinless salmon fillets
2 ¹⁄₂ tablespoons fresh ginger, peeled, minced and crushed
1 fresh Thai red chili peppers (or more to taste) or 1 jalapeno chile 1/2 cayenne, chopped (or more to taste)
2 tablespoons garlic, peeled and minced
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons asian fish sauce or 2 tablespoons asian oyster sauce
1 tablespoon asian chili-garlic sauce (Sriracha)
4 tablespoons water
1 ¹⁄₂ tablespoons vegetable oil
salt

directions

Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
Serve with white or jasmine rice.

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Reviews

My ginger loving family declared this the star recipe at last nights bbq. They loved the combination of flavors. Made for AZ/NZ swap.

Lavender Lynn
My husband absolutely loves this recipe. The salmon is so flavorful: fresh and tart, unlike heavy sweet glazes. We use extra fresh Thai peppers. I serve with fresh steamed rice and grilled garden peppers, squash and onions.

Judy M.

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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