Grilled Salmon With Chinese Barbecue Sauce W/ the Neelys

Recipe by Cristina Barry
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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