Brown sugar and honey balance chili paste in this glaze, which still has plenty of kick. Serve with grilled asparagus and coconut rice.
|3||tablespoons peanut oil|
|1||clove garlic, chopped|
|1||piece (1 inch) fresh ginger, peeled and chopped|
|3||tablespoons packed brown sugar|
|3||tablespoons soy sauce|
|3||tablespoons dry sherry|
|1||tablespoon chili-garlic paste|
|Grated rind and juice of 2 limes|
|1 1/2||to 2 pounds boneless salmon (skin intact), cut into 4 pieces|
|Salt and black pepper, to taste|
1. In a saucepan over medium-high heat, heat 1 tablespoon of the peanut oil until hot. Add the garlic and ginger and cook, stirring often, for 2 minutes. Stir in the brown sugar, soy sauce, sherry, 1 teaspoon of the chili-garlic paste, honey, and lime rind and juice.
2. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 10 to 15 minutes or until thickened. Taste for seasoning and add the remaining chili-garlic paste, a little at a time, if you like. (The glaze will keep, refrigerated, for up to 2 weeks in an airtight container.)
3. Light a charcoal grill or turn a gas grill to medium-high.
4. Lightly coat the salmon on both sides with the remaining 2 tablespoons oil, and sprinkle with salt and black pepper. Place skin-side down on the grill. Cook for 5 minutes, brush with glaze, and cook 2 minutes more. Turn the fish, brush with glaze, and cook for 5 minutes or until the fish is cooked through. (
5. Transfer salmon to a platter, turn flesh side up, and brush with more glaze.