ingredients

• 4 skin-on salmon fillets
• Salt and pepper
• 1/2 teaspoon paprika
• 6 tablespoons The Ginger People® Sweet Ginger Chili Sauce
• 2 tablespoon soy sauce
• 1 tablespoon The Ginger People® Organic Minced Ginger
• 4 tablespoons water
• 2 teaspoons sriracha sauce
• Pinch crushed red chili flakes 
• 2 teaspoons olive oil
• 1 tablespoon toasted sesame seeds, for garnish
• 1 scallion, thinly sliced on the diagonal, for garnish

directions

1. Pat fish dry with paper towels. Season both sides with salt, pepper and paprika. 

2. In a bowl, whisk together Sweet Ginger Chili Sauce, soy sauce, Minced Ginger, water, sriracha sauce and chili flakes. Set aside. 

3. In a medium pan (nonstick, if you have one), heat 2 teaspoon olive oil on medium until hot. 

4. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. 

5. Add the glaze (carefully as it may spatter). Cook, spooning the glaze over the fish frequently, 1 to 2 minutes or until coated and cooked through. 

6. Turn off heat. Garnish with sesame seeds and scallions. Serve with cooked rice and sautéed vegetables.