From the Boston Globe
¼ teaspoon salt
2 teaspoons finely chopped garlic
4 teaspoons peanut or canola oil
1 ¼ to 1 ½ pounds salmon, cut into 4 serving pieces
1 tablespoon soy sauce
1 tablespoon Thai fish sauce or nuoc mam
1 tablespoon light brown sugar
1 tablespoon lime or lemon juice
2 inch chunk ginger, peeled and finely diced
6 scallions, white and tender green parts, coarsely chopped
1 medium red bell pepper, cut into thin strips
1 tablespoons fresh cilantro coarsely chopped
In a small bowl mix the salt, 1 teaspoon chopped garlic and 1 teaspoon of oil. Rub this mixture into the salmon and set aside.
In another bowl, mix the soy sauce, fish sauce, sugar, lime or lemon juice with ¼ cup water. Add ginger, scallions and red pepper strips.
Preheat the broiler. When hot, place the pieces of salmon underneath and cook for 5 minutes. While the salmon is cooking, heat the remaining oil in a frying pan or wok. Add remaining garlic and stir-fry for 30 seconds. Quickly add the soy sauce mixture and stir-fry for another 2 minutes. Keep warm. When the salmon is ready- it should be opaque with a slightly pink center, remove it to a serving plate and top with soy sauce mixture. Scatter on the cilantro and serve with rice.
