Maple and Soy-Glazed Salmon with Garlic and Ginger

Ingredients

• 3 medium cloves garlic, sliced
• 1 serrano chile, sliced
• 1-inch chunk fresh ginger, cut into 1/8-inch matchsticks
• 4 teaspoons fresh cilantro leaves, roughly chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 4 teaspoons maple syrup
• 4 six-ounce center-cut fillets salmon

Directions

1. In a gallon-sized zipper-lock bag, mix the garlic, chile, ginger, cilantro, soy sauce, water, and maple syrup. Add the salmon, turn it in the marinade, then press out the excess air and close the bag. Chill for 1 hour, flipping the bag after 30 minutes.
2. Heat the broiler to high. Take the salmon out of the marinade and blot it dry with paper towels, then put it aside. Pour the marinade into a small heavy-bottomed sauce pot. Bring it to a boil over high heat, then lower the heat to medium and let it bubble briskly until it has cooked down to about 1/4 cup. Hold it aside until you need it.
3. Place the salmon 2 inches from the heat and broil until the top is richly browned and an instant read thermometer inserted into the center registers 130 degrees for medium-rare, or 140 degrees for medium, 6 to 8 minutes. Brush with the reduced marinade and serve right away.