Wednesday, February 13, 2013

Orange-Ginger Salmon

This recipe is a household favourite, so I thought I'd share. I usually make these in a pan, but I bet it's even better on the barbecue.

Serves 4



Juice from one orange
1/4 cup hoisin sauce
1 tbsp reduced-sodium soy sauce
1 tbsp grated ginger root
1 tsp grated orange zest
Crushed red pepper flakes, to taste

4 boneless skinless salmon fillets (about 250g each)


Whisk together all marinade ingredients in a small bowl.
Place salmon in a large resealable bag, and add marinade. Turn bag several times to coat, and marinate in the fridge for about 30 minutes (if you're not in a hurry, overnight).
Remove salmon from marinade (reserve marinade) and place in a lightly oiled pan. Cook for about 5 minutes on each side. If desired, baste salmon with reserved marinade during the last minute of cooking.

Serve with salad or sautéed vegetables.


Most grocery stores carry hoisin sauce. If you can't find any there, you can find it at any Asian market.

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