Chinese Barbequed Salmon

"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."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Easy and Delicious. The flavors went very well together. Made for Unrated Asian Tag.
     
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