Grilled Salmon Sauce

Video

Images

Ingredients

• 4 (8-oz) grilled salmon filets
• 2 tablespoons brown sugar
• 1/4 cup seasoned rice vinegar
• 1 tablespoon sambal chili sauce
• 1 tablespoon finely grated fresh ginger or ginger puree
• 4 cloves garlic
• 1 teaspoon soy sauce, or to taste
• 1/3 cup water
• 1/4 cup basil chiffonade

Instructions

Step 1

Add 2 tablespoons brown sugar,
1/4 cup seasoned rice vinegar,
1 tablespoon sambal chili sauce, or any spicy Asian-style chili paste,
1 tablespoon finely grated fresh ginger or ginger puree,
4 cloves garlic, very finely crushed or minced,
1 teaspoon soy sauce, or to taste,
and 1/3 cup water in a pan over high heat. Bring it to a boil, stir constantly.
Turn the heat to low. Simmer for 2 minutes.

Step 2

Place grilled salmon fillets on a serving plate, topped with 1/4 cup basil chiffonade. Spoon over the hot and sweet sauce. Enjoy!

Comments

• John - Mon 26 Jul 2010 @ 17:11

  There's a certain art to making a recipe sound very easy and approachable, but at the same time not insulting people's intelligence. I always get a little chuckle when I see food blog articles that contain wording like, "…for Dummies" or "A Complete Idiot's Guide to…"

• John - Mon 26 Jul 2010 @ 17:11

  Of course, since Food Wishes enjoys the reputation for having the smartest, cleverest, best looking audience in the entire blogisphere, I don't need to resort to such discourteous phraseology (pandering is another story). Having said that, if you are indeed a dummy, and/or an idiot, pay particular attention to this amazingly simplistic salmon sauce recipe.

• John - Mon 26 Jul 2010 @ 17:11

  I never get tired of this style of grilled fish topping. As I say in the clip, there isn't really anyway to screw this up. As you watch the video, I want you to already be thinking about how you would tweak the formula. As long as you start with the basic brown sugar and rice vinegar reduction, you can swap out any of the other ingredients to create countless versions.

• John - Mon 26 Jul 2010 @ 17:11

  This is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish. I hope you give it a try soon. Enjoy!