Our very own Chef Kristin shares a favorite recipe from Spring Run’s grand Four Seasons restaurant.
6 (5 ounce) salmon filets, skinned
¼ cup water
¼ cup rice vinegar
¼ cup sugar
½ teaspoon fresh ginger root, minced
¼ teaspoon fresh garlic, minced
½ teaspoon hot chili pepper, minced
½ teaspoon ketchup
½ teaspoon cornstarch
Bring water and vinegar to a boil. Add sugar,
ginger root, garlic, chili pepper, and ketchup.
Reduce heat to a simmer for approximately
Preheat grill for medium heat. Lightly oil cooking surface.
Place salmon on preheated grill and cook for 6–8 minutes
per side, or until fish flakes easily with a fork.
Brush salmon with sweet chili sauce.