THAI INFUSED SALMON
Serves 2-4
2-4 salmon
1-3 Tbsp. canola oil (or other vegetable oil) for frying
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)
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.
Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is always better pink in the center.