Thai Sweet Chili Salmon

• 1/2 cup maple syrup
• 1/4 cup water
• 2 tablespoons white vinegar
• 1 tablespoon corn starch
• 1 shallot finely chopped
• 1 teaspoon salt
• 1/2 teaspoon red chili flakes
• 8 ounces sockeye salmon or portion/person of Alaskan King, skin on preferably, sliced into serving portions
• sea salt
• 1/2 cup Thai sweet chili sauce divided
• 2 tablespoons olive oil
• green onions chopped, for garnish, optional

1. To make the Thai Sweet Chili Sauce:nnIn a small saucepan, add maple syrup, water, vinegar, corn starch, salt, and chili flakes. Whisk until combined. Bring to a boil, reduce heat to low and stir while sauce simmers until thickens, 5 to 10 minutes.
2. To cook the salmon:nnIn a baking dish, lay salmon pieces skin side down. Sprinkle with salt. Baste the salmon with sweet chili sauce, cover with foil, and let marinate in refrigerator for at least 2 hours, or overnight (up to 24 hours).
3. Salmon can be fried, broiled, or grilled according to your personal preference. See www.mypaleomarin.blogspot.com for directions for each method.
4. Garnish with chopped green onions, optional.

maple syrup, water, white vinegar, corn starch, shallot, salt, red chili flakes, sockeye salmon, salt, sweet chili sauce, olive oil, green onions

Taken from www.yummly.com/recipe/Thai-Sweet-Chili-Salmon-1235466 (may not work)