1/1 Photo of Chinese Barbequed Salmon
Leslie in Texas's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Stir first 5 ingredients in small bowl until sugar disolves.
- 2Place salmon in nonaluminum pan; pour marinade over.
- 3Cover and refrigerate 3 hours, turning salmon occasionally.
- 4Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
- 5Line platter with spinach.
- 6Generously grease grill rack.
- 7Transfer salmon to grill rack, reserving marinade.
- 8Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
- 9Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
- 10Transfer fish to spinach-lined platter.
- 11Spoon marinade over, garnish with papya slices and serve immediately.
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Nutritional Facts for Chinese Barbequed Salmon
Serving Size: 1 (404 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 367.3
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 3.8 g
- Cholesterol 100.2 mg
- Sodium 1110.9 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 0.2 g
- Sugars 7.0 g
- Protein 35.8 g