Grilled Salmon with Chinese Barbeque Sauce
- 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
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.
Recipe courtesy of The Neelys
Recipe courtesy of Bobby Flay
Recipe courtesy of Giada De Laurentiis