Hot Honey–Glazed Salmon

• porções: 4 servings

Ingredientes

1 1½-lb. skin-on salmon fillet

Kosher salt

3 garlic cloves, smashed

⅓ cup mild honey

⅓ cup white wine vinegar

3 Tbsp. chili sauce (such as sriracha)

2 Tbsp. soy sauce, preferably low-sodium

Cooked white or brown rice or quinoa, sliced cucumber, sliced avocado, and sliced radishes (for serving)

Instruções

Heat broiler (place rack in the middle if your broiler is in the oven). Line an ovenproof skillet, rimmed baking sheet, or baking dish large enough to snugly fit one 1½-lb. skin-on salmon fillet with a large piece of foil. Place salmon, skin side down, in pan; season with kosher salt. Bring foil up around edges of salmon to form a boat around it (this will catch any drips from the sauce; it doesn’t need to be perfect).

Cook 3 garlic cloves, smashed, ⅓ cup mild honey, ⅓ cup white wine vinegar, 3 Tbsp. chili sauce, 2 Tbsp. soy sauce (preferably low-sodium), and a small pinch of kosher salt in a medium nonstick skillet over medium heat, stirring often, until sauce is thick and syrupy (about the consistency of honey), 8–10 minutes. (It will bubble a lot but shouldn’t overflow.) Let cool slightly to thicken, about 5 minutes. Using chopsticks or a fork, remove garlic from sauce; discard. Pour about 2 Tbsp. sauce into a small bowl and set aside for serving.

Brush half of remaining sauce over salmon. Broil, brushing with remaining sauce in pan halfway through, until salmon is cooked through and sauce is heavily blistered, 12–14 minutes, depending on thickness of fillet. (Don’t be alarmed if spots are deeply charred; this is just the sugars caramelizing and the fish will taste fine). Carefully remove from oven and pour reserved 2 Tbsp. sauce over salmon; spread with a spoon to coat evenly if needed.

Divide cooked white or brown rice or quinoa among shallow bowls. Using a large spoon, break up salmon into pieces and arrange over rice, leaving skin behind. Scatter sliced cucumber, sliced avocado, and sliced radishes on top of salmon just before serving.