*Metric conversions by The Cook’s Cook
Ingredients
- •85 grams (½ cup) brown sugar
- •80 ml (⅓ cup) tamari
- •30 ml (2 tablespoons) gluten-free hoisin sauce
- •30 ml (2 tablespoons) peeled and minced fresh ginger
- •.6 ml (⅛ teaspoon) crushed red pepper (cayenne)
- •1 garlic clove, minced
- •15 ml (1 tablespoon) freshly squeezed lime juice
- •5 ml (1 teaspoon) dark sesame oil
- •750 grams (1½ pounds) salmon fillet
Preparation
Whisk all the ingredients except the salmon in a small bowl until blended. Pour half of this marinade over the salmon, turning until covered. Cover and refrigerate for 20 minutes.
Place the remaining marinade in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low and simmer for about 14 minutes or until the marinade forms a glaze.
Pre-heat broiler. Place the salmon on a broiler pan. Broil salmon until cooked through, about 8 minutes.
Remove salmon from the broiler. Transfer to a platter and brush glaze over the salmon. Serve immediately with hot steaming rice.