source Jenn Cuisine
- 1/4 cup tamari soy sauce
- 1/4 cup sweet chile sauce
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons minced chives
- 2 salmon fillets
- 2 tablespoons canola oil (I used extra virgin olive oil)
In a bowl whisk together the marinade ingredients, then pour into a sealable plastic bag. Add salmon fillets to bag. Squeeze out all air and seal the bag. Push the marinade around to cover both fillets.
Let marinate for 20 minutes.
Heat skillet on medium-high heat. Add vegetable oil to pan. Cook fillets a couple of minutes on each side, until done to your satisfaction. (I like mine cooked all the way through, some like a little pink in the middle). The marinade will caramelize will cooking.
Serve on top of a bed of lettuce, or accompany with your favorite veggies.