Pan Seared Salmon with Tangy Thai Sauce

This recipe is the best salmon I have ever made.  I got the recipe from the internet and modified it a tiny bit.  It was from Thai food at about.com.  The sauce is tangy Thai goodness that goes perfectly with the salmon. Serve it with your favorite rice dish and asparagus. YUM

2-4 Salmon Fillets (If you make more double the sauce recipe)

1-3 Tbsp canola oil for frying

MARINADE/SAUCE: double the sauce it is good to have extra

1/2 cup rice vinegar

1/4 cup honey

4 cloves garlic, minced

1/2 tsp cayenne pepper

1 Tbls fish sauce (available in bottles in the asian section of the grocery store)

1 Tbls + 1 tsp soy sauce

Marinade/sauce: 

Place all marinade ingredients together in a saucepan over medium hear.  Stir as you bring the sauce to a bowl.

Reduce heat to medium and allow to simmer for 10 minutes, uncovered.  The sauce will gradually thicken. When the sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

Place salmon in a zip lock bag and add 1/2 the cooled sauce to the salmon and refrigerate 10 minutes to 24hours.

Heat pan with oil, when pan is hot fry salmon at least 2 minutes undisturbed before turning.  Fry the fish 3-5 minutes per side, depending on the thickness of the fish.  

To serve arrange on a serving platter and spoon a little of the sauce over each salmon. Place the rest in a side dish for dipping sauce.

NOTE: I love the sauce so much I double the recipe when i make it so you can have lots on top or dip the salmon in.


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