|One of my favorite sushi places for a girls' happy hour has a fried calamari that is amazing. What is most amazing about the dish is the sauce it comes with, it is a spicy version of Sweet Chili Sauce. This recipe brings those same flavors out on my most favorite fish, salmon. As usual, adjust the Sriracha to your own personal taste level. I probably added more than a tablespoon of it. Thanks to Once Upon a Chef for the wonderful recipe.|
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on
6 tablespoons Thai Sweet Chili Sauce
3 tablespoons soy sauce
1 to 3 teaspoons Sriracha
1 tablespoon peeled and finely grated fresh ginger
Set oven rack 5-6 inches from the heating element and preheat broiler.
Make marinade by combining sweet chili sauce, soy sauce, Sriracha and ginger in a shallow baking dish. Spoon ¼ cup marinade into a small dish and set aside. Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Serve.
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