|1 large garlic clove, peeled||blend||marinate 30 minutes||roast at 500°F until 140°F in the center|
|⅓ c chopped green onions|
|¼ c reduced-sodium soy sauce or coconut aminos
(or 2 T regular soy sauce)
|1 T Chinese rice wine or dry Sherry|
|1″ cube peeled fresh ginger|
|2 t sugar|
|1 t Asian sesame oil|
|¾ t chili-garlic sauce|
|4 6-ounce center-cut skinless salmon fillets, or one big fillet|
Adds about 5 minutes to the cooking time.
Stolen from epicurious.