THAI INFUSED SALMON

Serves 2-4

2-4 salmon

1-3 Tbsp. canola oil (or other vegetable oil) for frying

MARINADE

1/2 cup rice vinegar (or substitute white vinegar or apple cider vinegar)

1/4 cup honey

4 cloves garlic, crushed and minced

1 fresh red chili, finely sliced, OR substitute 1/2 to 1 tsp. cayenne pepper

1 Tbsp. fish sauce

1 Tbsp. soy sauce

1 Tbsp lemon grass or lemon zest

1 Tbsp fresh coriander (stalks and leaves)

Method

To make the marinade place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.

Reduce heat to medium and simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

Place salmon fillets in a flat-bottomed dish (so that fillets aren't piled on top of each other). When the marinade has cooled, spoon 2 tablespoon over each fillet, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.

Place a heavy based frying pan onto a medium to high heat.  Drizzle in two tablespoon oil and allow getting hot; placing the salmon carefully in the pan and cook for at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.

Fry the fish 3-5 minutes per side, depending on the thickness of the fish.  Salmon is always better pink in the center.