Yield: Serves 6-8 salmon fillets
Makes about half cup
Ingredients
⅓ cup low sodium soy sauce
2 cloves of garlic, minced
¼ tsp grated ginger
2 tsp rice wine vinegar
3 tbsp honey or brown sugar
3 tsp sriracha
2 tbsp water
1 tsp cornstarch
1 tsp water
Directions
In a small mixing bowl. Whisk together the cornstarch and 1 tsp water. Set aside.
In a small sauce pot, combine soy sauce, garlic, ginger, rice wine vinegar, honey, sriracha, and 2 tbsp water. Add salt and pepper to taste. Heat the sauce just a little. Add the cornstarch/water slurry to the sauce and simmer until slightly thickened for about 3-5 minutes on very low heat. Set aside or pour in a serving dish.
Note: You can adjust the sweetness or spice by adding more honey or sriracha. Taste as you go!