I made the salmon but not the slaw (although it sounded good!). Instead I served it with baby bok choy and rice. I followed the instructions exactly, except I substituted Sriracha for the chili paste. I made two 8oz filets so I doubled the recipe, although I think 1.5 would have sufficed.
Unfortunately, the cooking suggestion did not work. After about 5-6 minutes, the glaze started to burn on one of the filets, but neither were remotely cooked through. First I turned the broiler to low, but that still seemed to burn, so I moved the shelf down and set the oven to 375. The thicker filet needed about 5 minutes there before it was cooked through. Next time I would do the opposite, roasting for several minutes then finish under the broiler. I also might wait to glaze with honey until the broiling.
Taste-wise it was pretty good, but the lime was a bit too strong. If I could adjust the proportions a bit, this could be a hit.
