View source for Salmon with a Tangy Thai Sauce recipe

===Ingredients:===
* 2-4 salmon fillets 
* 1-3 Tbsp. canola oil (or other vegetable oil) for frying
===MARINADE/SAUCE:===
* 1/2 cup rice vinegar (or sustitute white vinegar or apple cider vinegar)
* 1/4 cup honey
* 4 cloves garlic, minced
* 1 fresh red chili, minced or finely sliced, OR substitute 1/2 to 1 tsp. cayenne pepper
* 1 Tbsp. fish sauce 
* 1 Tbsp. soy sauce
* 1 tsp. dark soy sauce (or substitue 1 extra Tbsp. regular soy sauce)
* 1 Tbsp. frozen prepared lemongrass 
* GARNISH:handful of fresh coriander or flat-leaf parsley
===Preparation:===
#To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. #Stir as you bring the sauce to a boil.
#Reduce heat to medium and allow to simmer for 10 minutes, uncovered. 
#The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). 
#When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
#Place salmon fillets in a flat-bottomed pan or cassarole dish (so that fillets aren't piled on top of each other). #When the sauce/marinade has cooled (warm instead of hot), spoon 2 Tbsp. over each fillet, 1 per side, slathering it over the flesh. Allow to marinate in the refrigerator 10 minutes or up to 24 hours.
#Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
#When pan is hot, add 1-2 Tbsp. oil, lifting and turning the pan to distribute evenly. 
#Now place fillets in the pan.
#Allow salmon to fry at least 2 minutes undisturbed before turning. 
#If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
#Fry the fish 3-5 minutes per side, depending on the thickness of the fish. 
#Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
**To serve:, arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
**Serve with Thai jasmine-scented rice, potatoes, or salad