Sriracha Teriyaki Glazed Salmon

Serves 2.

Cut skinless salmon filets into two serving sized pieces of equal thickness.

In small bowl mix:
1/8 cup sriracha sauce
1/4 cup teriyaki sauce
1 tsp. maple syrup
1 tsp. rice vinegar

Coat each salmon piece with the sauce. Refrigerate for a few hours or overnight.

Bring to room temperature before cooking. Preheat broiler to high about 6 inches from top of oven. Place salmon on a baking pan so pieces are not touching.

Broil for about 6-8 minutes until blackened on the outside and medium rare on the inside. No need to turn.

Serve with green beans, sesame noodles and a great Sancerre.

Happy New Year!