Chinese Barbequed Salmon
photo by Lavender Lynn
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 44.37 ml dry white wine
- 44.37 ml dark soy sauce
- 29.58 ml brown sugar, tightly packed
- 14.79 ml soy sauce
- 4.92 ml sesame oil
- 680.38 g 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)
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas