For all you salmon lovers, here’s a super flavorful way to grill salmon. Serve it with baby spinach and sushi rice, and it’s a great meal! The sweet barbecue sauce is so good, be sure to drizzle extra over the rice. My friend Missy passed along this recipe that she found on foodnetwork.com.
Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh garlic, minced
1 Tablespoon fresh 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 teaspoon sesame oil
4 (8-ounce) salmon steaks, 1-inch thick
Kosher salt and fresh ground black pepper, to taste
3 cups fresh baby spinach, for serving
Directions:
- Heat medium saucepan over medium heat.
- Add olive oil and saute garlic, ginger and green onion until fragrant and tender.
- Add red pepper flakes.
- Mix remaining ingredients in separate bowl and add to saucepan.
- Bring to a low simmer and cook 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season salmon steaks with salt and pepper, to taste.
- Oil the grill with vegetable oil.
- Place salmon flesh side down and grill 5 minutes.
- Flip salmon over and brush with barbecue sauce.
- Continue cooking an additional 5-8 minutes, until flakes easily with a fork.
- Divide baby spinach among 4 plates.
- Place hot salmon steaks on top of spinach–spinach will slightly wilt.
- Serve immediately.
