THAI SWEET CHILI SAUCE INGREDIENTS

‍1 cup maple syrup

1/2 cup water

4 tbsp white or rice vinegar

2 tbsp cornstarch

2 small garlic clove grated

2 tsp salt

1 tsp red chili pepper flakes

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‍THAI BROILED SALMON INGREDIENTS ‍

3-4, 6 oz wild salmon fillets skin on/off

Pinch of salt

Thai sweet chili sauce

2 - 3 tbsp green onions finely chopped

Cooking spray

DIRECTIONS FOR THE SAUCE: In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened. Turn heat off and allow to cool. (Or place in the refrigerator to cool quicker.) Set aside and begin to prep your salmon.

THAI BROILED SALMON DIRECTIONS In a large baking dish, add salmon in a single layer. Sprinkle each filet with a pinch of salt and pepper and top with 1 tbsp of Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours). Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any). Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.