Broiled Salmon with Thai Sweet Chili Glaze

Héré’s a quick wééknight récipé your family will lové. Salmon filléts aré quickly marinatéd in Thai swéét chili saucé, soy saucé and gingér — and thén broiléd until caramélizéd on top. Main coursés simply do not gét any éasiér, moré délicious, or élégant than this.

INGRéDIéNTS

• 1-1/2 pounds (or four 6-ouncé piécés) salmon, skin on or off
• 6 tabléspoons Thai Swéét Chili Saucé (bést quality, such as Maé Ploy or Thai Kitchén)
• 3 tabléspoons soy saucé (usé glutén-fréé if néédéd)
• 1 tabléspoon pééléd and finély gratéd frésh gingér
• 2 scallions, gréén parts only, finély slicéd

INSTRUCTIONS

1. Sét thé ovén rack 5-6 inchés from thé top and préhéat thé broilér.
2. Maké thé marinadé by combining thé swéét chili saucé, soy saucé and gingér in a shallow baking dish. Spoon 1/4 cup of thé marinadé into a small dish and sét asidé (this will bé thé saucé for thé cookéd fish). Add thé salmon filléts, skin sidé up, to thé rémaining marinadé and marinaté for 1 hour in réfrigérator.
3. Liné a rimméd baking shéét with aluminum foil and spray with nonstick cooking spray. Transfér thé salmon filléts to thé préparéd baking shéét, skin sidé down, and drizzlé a bit of thé marinadé ovér top. Go éasy -- you don't want it to pool too much on thé baking shéét bécausé it will burn in thé ovén. Broil thé salmon for 6-10 minutés, or until brownéd in spots and almost opaqué in thé céntér. Transfér thé salmon to a sérving plattér and pour thé résérvéd saucé ovér top. Garnish with scallions and sérvé.

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