Broiled Sweet Thai Chili Salmon and Spinach

Before you season the Salmon Bring 3 quarts of water to a boil Add Vermicelli and pinch of salt Boil for 9 minutes Drain Vermicelli

Foil line a baking sheet and spray with Olive oil or another cooking spray Place fresh spinach onto the foil no more than 1 inch thick. season with all dry ingredients Drizzle olive oil over the spinach

Place salmon on top of the spinach Season with all the Dry ingredients Place pats of butter on each piece of fish about 2 inches apart Broil side down in pan first for 30 seconds flip and cook for 1 min

Bake for 9 minutes at 450 degrees Broil for 3 minutes

As you turn the oven to broil Heat a pan large enough for at least 1 piece of salmon over medium heat Add butter, cooking wine (sherry), and mirin and stir to mix As the mixture starts to bubble add sweet chili and stir constantly until the fish is added

Remove fish from the oven and place in the pan with the Thai chili glaze seasoned side down first. Turn the temperature on the pan to low and allow fish to sit in the glaze for 30 seconds Turn the fish over and allow it to sit in the glaze for 1 minute

Put vermicelli in the middle of a large plate Remove a portion of spinach from baking sheet and place on top of the vermicelli Place a piece of salmon seasoned side up on the spinach (add additional glaze as desired)