Grilled Salmon with Chinese Barbeque Sauce

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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
Watch how to make this recipe

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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    This recipe is featured in:

    Seafood