Recipe by Cristina Barry
A nice twist to grilled salmon.
Top Review by JanuaryBride
This is good! I think this sauce would be good on chicken too in case you want to do some salmon and some chicken for a BBQ to please the masses. I cut the amt of sauce in half and we had more than enough for a pound of salmon (so obviously the calories are not correct). I didn't have baby spinach, only regular spinach, so I chopped it up and wilted it for about 30 seconds in a saute pan which worked perfectly. I really enjoyed the sauce, so I think next time I would put some brown rice on the bottom of the plate, topped with some spinach, then salmon and extra sauce over the top.
- 1 tablespoon canola oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon green onion, minced
- 1 teaspoon red pepper flakes
- 1⁄2 cup orange juice
- 1⁄2 cup hoisin sauce
- 3⁄4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons sesame oil
- 4 (8 ounce) salmon steaks, 1-inch thick
- salt & freshly ground black pepper
- vegetable oil, for brushing
- 3 cups Baby Spinach
Directions See How It's Made
- 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.