Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon.
- 3 tablespoons dry white wine
- 3 tablespoons dark soy sauce
- 2 tablespoons brown sugar, tightly packed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 1⁄2 lbs salmon steaks (1-inch-thick)
- 1 large bunch spinach leaves, stemmed
- 1 medium papaya, peeled, seeded and cut into 1/4-inch-thick slices, for garnish (optional)
- Stir first 5 ingredients in small bowl until sugar disolves.
- Place salmon in nonaluminum pan; pour marinade over.
- Cover and refrigerate 3 hours, turning salmon occasionally.
- Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
- Line platter with spinach.
- Generously grease grill rack.
- Transfer salmon to grill rack, reserving marinade.
- Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
- Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
- Transfer fish to spinach-lined platter.
- Spoon marinade over, garnish with papya slices and serve immediately.