Bizonkulous

1/2 cup unsalted butter (I used salted anyway)
1 tsp dried crushed red pepper
1 large garlic clove, minced
1/2 cup packed brown sugar
1/2 cup lime juice
1/2 cup soy sauce
2 tsp. cornstarch dissolved in 2 tsp water

8 salmon fillets

Preheat oven to 400F. Melt butter in large heavy saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar, whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tbsp butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 mintues per side. Transfer to baking dish. Spoon sauce over fillets. Roast until fish is opaque in centre, about 5 minutes.

This stuff is so good. The sauce is very very strong (because of the lime juice) but very good. I made it with spinach and rice (melt a bunch of butter in a pot and toss in the spinach for only about 2 minutes). You can put the extra sauce on the spinach/rice. Even my brother, who dislikes both salmon and citrus, liked this stuff.