Carmen, a friend of mine who used to run a cooking school that I taught at, told me about this recipe and I have used it ever since (tweaking it a bit). My daughter even asked me for the recipe to make it at university....perfect for that "I wanna eat well but I have no time to cook" crowd.
It works in a pinch because it is pantry-friendly fish...meaning that as long as you have a hunk of fish, everything else can be (and should be) available as a relatively non-perishable item in your fridge or pantry.
4 portions of salmon (or rainbow trout)
1 tbsp olive oil
salt and papper to taste
1/2 c sweet thai chili sauce (readily available at all grocers and inexpensive)
1/2 c pure maple syrup (don't use the fake kind)
1 tbsp garlic/ginger/pepper paste *
handful of chives (optional)
squeeze of lemon
2. Put a touch of oil in the bottom of the pan (about 1 tbsp) and heat to high. Sear both sides (if the fish has skin, do flesh side first to get it crispy and then turn it and do the skin side...this way you can turn the heat off while it is still a bit pink in the middle and the skin will have a chance to crisp a bit). Turn the heat off.
3. In a small bowl, stir together maple syrup, chili sauce, and garlic/ginger paste (it should look like the picture above); pour it over the cooked fish in the pan.
4. Place the pan with the fish under the broiler for a few minutes; remove from the oven and sprinkle with a squeeze of lemon juice and some chives. Serve immediately.