Total Time
Prep 25 mins
Cook 25 mins

Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon.

Ingredients Nutrition


  1. Stir first 5 ingredients in small bowl until sugar disolves.
  2. Place salmon in nonaluminum pan; pour marinade over.
  3. Cover and refrigerate 3 hours, turning salmon occasionally.
  4. Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
  5. Line platter with spinach.
  6. Generously grease grill rack.
  7. Transfer salmon to grill rack, reserving marinade.
  8. Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
  9. Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
  10. Transfer fish to spinach-lined platter.
  11. Spoon marinade over, garnish with papya slices and serve immediately.
Most Helpful

Easy and Delicious. The flavors went very well together. Made for Unrated Asian Tag.

Lavender Lynn July 20, 2009