Vickys Salmon with Sweet Chilli, Garlic & Ginger Sauce

• 4 skinless salmon fillets
• 5 clove garlic, peeled
• 1 piece peeled ginger, about 6cm long, thumb thickness
• 2 hot red chillies, heat of your own preference
• 2 kaffir lime leaves
• 1 stick lemongrass, trimmed
• 2 tbsp coriander/cilantro leaves, finely chopped
• 100 grams granulated sugar / equivalent amount sweetener
• 3 tbsp water
• 50 ml rice wine vinegar / cider vinegar
• 1 tbsp lime juice
• 1 tbsp soy sauce, see my Soy-Free Soy Sauce link below

1. Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil, sprayed lightly with oil
2. Put the garlic, chillies, ginger, lime leaves and lemongrass in a food processor and puree to almost a paste
3. Put the sugar and water in a small saucepan and heat gently until the sugar has dissolved
4. Let boil until the syrup has started to thicken
5. Add the pureed ingredients and the coriander to the pan and cook through for 3 minutes, then stir in the vinegar, lime juice and soy sauce
6. Place the salmon on the baking tray, brush some of the sauce over the fillets then bake for 15 minutes.
7. Keep the remaining sauce warm
8. Plate up and pour some of the warm sauce over each fillet
9. Nice served with noodles or a salad

salmon, clove garlic, ginger, hot red chillies, lime, cilantro, sugar, water, rice wine vinegar, lime juice, soy sauce

Taken from cookpad.com/us/recipes/344218-vickys-salmon-with-sweet-chilli-garlic-ginger-sauce (may not work)