Salmon with Asian Basil Sauce
Here is what you will need:
2 six pound skinless salmon filets
3 cloves garlic, chopped
1 TBS grated fresh ginger
2 TBS brown sugar
3 TBS reduced sodium soy sauce
splash of white wine vinegar or rice vinegar
1/4 cup chicken stock
1/2 to 1 tsp sriracha
1 TBS chopped or chiffonade sliced fresh basil
1 TBS olive oil
Add everything except the salmon, salt and oil in a small bowl and combine.
I doubled this step because I want extra sauce to pour over my vegetables.
Stir until the sugar is dissolved. Taste and adjust to your liking then set aside.
Season salmon on both sides with salt, not too much. Heat up oil medium high in a fry pan.
When the oil is hot, add salmon and cook about 3 minutes then flip it and cook another 2 to 3 minutes. Remember you do not want to overcook your fish. Salmon can be a little pink in the center.
When the fish is done, remove from pan and set aside.
Add the sauce to the pan and bring to a bubble then reduce heat and let sauce thicken.
When ready you can pour the sauce over the salmon.
Had to run out quick and snap this photo!
I served with some cauliflower rice and green beans. Enjoy!