Asian Barbecue Salmon
The other evening, my husband opened a bottle of red wine. He decanted it and then poured himself a glass. Then he promptly announced that he was going to pour it down the drain.
“What’s wrong?” I asked.
“It smells bad. Like rotten.”
So down it went. Glug. Glug. It was corked...
Asian Barbecue Salmon
This dish can be roasted or grilled. I am going to give instructions for roasting. Grillers usually know what to do. I grill on medium-high and cook 7 minutes per inch thick when I am doing fish.
This dish can also be made with any sturdy fish like mahi-mahi, tuna, or swordfish. The sauce can be made spicier. I made mine “medium-spicy”.
Ingredients:
4 Tbl hoisin sauce
1 Tbl rice vinegar
1 Tbl white wine (or water if you don’t drink alcohol)
1/4 tsp of hot chili oil (or to taste)
2 Tbl of minced, ginger (ginger in a tube or jar will work, or fresh)
1/2 tsp of citrus zest. I use lemon or orange
1/2 tsp of garlic powder
Olive oil
4 4-6 oz salmon filet pieces (or other fish)
Sesame seeds for garnish (optional)
Instructions:
Preheat oven to 400 degrees or preheat your grill.
In a medium bowl whisk together the hoisin sauce, vinegar, wine, chili oil, ginger, zest, and garlic powder.
Brush the salmon with olive oil. Place the salmon in an ovenproof pan skin side down. Roast the salmon about 10 minutes or until it’s done to your liking. Take it out of the oven and brush on some barbecue sauce. Put it back into the oven just long enough to heat the sauce. Sprinkle on your sesame seeds and serve.
You can heat the extra sauce and serve it on the side. I served it with a small cluster of green grapes on the side and a veggie eggroll.
Cheers,
Zola
