Photo: Grilled Salmon with Chinese Barbeque Sauce Recipe
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 1 teaspoon red pepper flakes
- 1/2 cup orange juice
- 1/2 cup hoisin sauce
- 3/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoon sesame oil
- 4 (8-ounce) salmon steaks, 1-inch thick
- Salt and freshly ground black pepper
- Vegetable oil, for brushing
- 3 cups baby spinach
Directions
Heat a medium size saucepan, over medium heat.
Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
Preheat grill to medium-high heat.
Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
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By missmablee
San Leandro, CA
on January 04, 2013
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Superb and this is coming from a Chinese family!
By hdst03@hotmail.com
Arvada, CO
on September 24, 2012
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I did mine a little different. Following the recipe, I cut the soy sauce (low sodium down to 1/3 of a cup, added about 3 Tbls of Mirin. I used the sauce as a merinade and just put it in a glass dish with the salmon for about 2-3 hours. Don't let it sit too long or the fish will get mushy. I did not heat it up first like the recipe said to do. I removed the salmon then put the merinade into a small saucepan. Brought it to a boil and then simmered it until it got to what I wanted for consistency. I added crushed black peppercorns to the flesh side of the fish and cooked it in a cast iron skillet for 4-5 minutes (med high heat per side starting with the skin down. I drizzled the BBQ sauce over it and served it alongside an arugula/greens salad. Awesome. I just needed a great base recipe for a citrusy merinade and it was perfect! The peppercorns made a nice crust. Grilling the fish would work nicely too. Good merinade/sauce for chicken also.
By chefromheart
Ontario
on August 04, 2012
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I did exactly as the recipe said & it came out delicious. Will be trying this for chicken soon.
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