Recipe courtesy of Gina Neely
and
Pat Neely
Grilled Salmon with Chinese Barbeque Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 735
- Total Fat
- 43
- Saturated Fat
- 8
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 52
- Cholesterol
- 126
- Sodium
- 3285
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.