Broiled Salmon with Thai Sweet Chili Glaze
 Marinated in sweet chili sauce, soy sauce and ginger, this broiled salmon makes a super-easy weeknight dinner. Ingredients 1½ pounds (or four 6-ounce pieces) salmon, skin on or off 6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen) 3 tablespoons soy sauce (use gluten-free if needed) 1 tablespoon peeled and finely grated fresh ginger (see note) 2 scallions, green parts only, finely sliced 1½ pounds (or four 6-ounce pieces) salmon, skin on or off 6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen) 3 tablespoons soy sauce (use gluten-free if needed) 1 tablespoon peeled and finely grated fresh ginger (see note) 2 scallions, green parts only, finely sliced Instructions Set the oven rack 5-6 inches from the top and preheat the broiler. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Set the oven rack 5-6 inches from the top and preheat the broiler. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (4 servings) Calories: 391 Fat: 23g Saturated fat: 5g Carbohydrates: 7g Sugar: 3g Fiber: 2g Protein: 37g Sodium: 1108mg Cholesterol: 94mg Per serving (4 servings) Calories: 391 Fat: 23g Saturated fat: 5g Carbohydrates: 7g Sugar: 3g Fiber: 2g Protein: 37g Sodium: 1108mg Cholesterol: 94mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.