Grilled Salmon With Hoisin Glaze And Plum Relish Recipes

GRILLED SALMON WITH HOISIN SAUCE

Steps:

• 1. Mix together all the seasonings except for the balsamic glaze. Stir together and then brush it on both sides of the salmon.
• 2. Grill salmon, at 350 degrees, 5 to 7 minutes on each side. Depending upon thickness.
• 3. After you plate the salmon, drizzle the balsamic glaze over the top for an even more yummy taste or a squeeze of lime.
• 4. 6/2/14: Just had to make this on my husband's new smoker/grill. Learning what temp. to get it at for the fish. It took a little longer than usual.
• 5. A picture of the hoisin sauce and balsamic glaze.

HOISIN-GLAZED SALMON

Steps:

• Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

GRILLED SALMON STEAK WITH HOISIN BBQ SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
• Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.

GRILLED SALMON WITH HOISIN GLAZE AND PLUM-GINGER RELISH

Steps:

• In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
• Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
• Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
• Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.

HOISIN MARINATED GRILLED SALMON

Steps:

• Place your salmon strips skin side down on top of a large plate or in a large shallow dish.Combine 3 tablespoons of hoisin sauce with 2 tablespoons of oil, zest of 1 large lemon and black pepper to taste. Give the mixture a good stir and transfer 3 teaspoons of the marinade into a separate dish (refrigerate it to use later). Spread the rest of the marinade over the top and sides of the salmon, cover and refrigerate overnight (6-8 hours).
• When you are ready to make the recipe add 1.3 tablespoons of lemon juice into the small amount of marinade mixture you've set aside and stir thoroughly. This is your sauce to serve with the grilled salmon.
• Gently scrape excess marinade off the salmon (leave some on) and heat up the griddle pan. Grease the pan with a little oil or oil spray and cook the salmon over a fairly high heat on the top and sides (about 2 minutes on each side).
• Remove from the pan as soon as the salmon is cooked through, scatter over some chopped spring onions/scallions, drizzle the hoisin lemon sauce and enjoy with rice and vegetables.

SPICY PLUM SALMON

Steps:

• Coarsely chop 2 plums; place in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until plums are softened and liquid is almost evaporated. Cool slightly. Transfer to a food processor; add ketchup, chipotle, sugar and oil. Process until pureed. Reserve 3/4 cup sauce for serving., Sprinkle salmon with salt; place on a greased grill rack, skin side up. Grill, covered, over medium heat until fish just begins to flake easily with a fork, about 10 minutes, brushing with remaining sauce during last 3 minutes. Slice remaining plums. Serve salmon with plum slices and reserved sauce.

HONEY HOISIN BBQ SALMON

Steps:

• Rub the marinade all over salmon and marinate for 2 hours.
• Preheat grill to medium high.
• Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
• Turn fillets over and baste liberally with honey hoisin BBQ glaze.
• Continue to cook for another 4 to 5 minutes for medium doneness.
• Turn fillets over and baste meat side liberally with the glaze before removing from grill.
• You may cook this in the oven if you so desire.

GLAZED GRILLED SALMON

Steps:

• Prepare bbq (medium-high heat).
• Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
• Transfer 1 tblsp glaze to small bowl; mix in rice vinegar and set aside.
• Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
• Place salmon steaks, glazed side down, onto bbq.
• Grill until glaze is slightly charred, about 4 minutes.
• Brush top side of salmon steaks with remaining glaze in medium bowl.
• Turn salmon over and grill until second side is slightly charred and salmon is just opaque in centre, about 5 minutes longer.
• Transfer salmon to plates.
• Drizzle reserved glaze to small bowl over salmon and serve.

GRILLED SALMON WITH HOISIN GLAZE AND PLUM RELISH

Steps:

• 1. In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
• 2. Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
• 3. Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
• 4. Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.