Food Network, The Neelys
Makes 4 servings
1 tablespoon canola oil
1 tablespoon mince garlic
1 tablespoon mince ginger
1 tablespoon mince green onions
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-oz salmon steak 1-in thick
Salt and pepper
Vegetable oil 4 brushing
3 cups baby spinach
Prep Time: 10 minutes/Cook Time: 25 minutes
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.
My Note: This is a pretty quick, tasty way to cook salmon. The sauce is pretty tasty, although I thought some of the measurements were off. A half cup of hoisin and 3/4 cup of soy is a lot, so I used less. It was still really salty from the soy. Tastes great with the spinach.
MXF
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