Grilled Salmon With Chinese Barbecue Sauce W/ the Neelys

READY IN: 35mins
Recipe by Cristina Barry

A nice twist to grilled salmon.

Top Review by jenne

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.

Ingredients Nutrition

Directions

  1. Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
  2. Add the red pepper flakes.
  3. Mix the remaining ingredients in a separate bowl and add to the saucepan.
  4. Bring to a low simmer and cook for 10 minutes.
  5. Preheat grill to medium-high heat.
  6. Lightly season the salmon steaks with salt and pepper.
  7. Oil the grill with vegetable oil.
  8. Place the fish down for 4 to 5 minutes.
  9. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
  10. Divide the baby spinach among 4 plates.
  11. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

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