Pan-Seared Salmon With A Tangy Thai Sauce

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   ["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 casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). 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 tablespoons 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"

* Per serving · 4 servings · Values may vary.