Salmon With Hoisin Orange Glaze
The sweetness of the hoisin and orange play off the tanginess of the vinegar and spices in a rich, dark glaze on this Omega-3-rich fish.
- 1/2 cup hoisin sauce
- 1/3 cup orange marmalade
- 2 tbsp rice vinegar
- 1 tsp bottled minced garlic
- 1 tsp bottled minced ginger
- 4 (4-oz) salmon fillets
- 1/2 tsp salt
- 1/2 tsp pepper
- Cooking spray
- Broccoli (optional, for serving)
In a medium-size mixing bowl, combine the hoisin sauce, orange marmalade, rice vinegar, garlic, and ginger, stirring well to mix. Set aside.
Coat the grill rack with cooking spray. Prepare the grill to medium-high heat.
Pat dry the salmon fillets. Spray the fish generously with cooking spray; sprinkle with salt and pepper
Grill salmon for 5 to 7 minutes on each side, until the fish is lightly charred and flakes easily with a fork. Brush with hoisin orange sauce during the last 30 seconds of cooking on each side. Serve with extra hoisin orange sauce on the side
- Coconut rice is a perfect accompaniment to this simple grilled salmon. Steamed broccoli rounds out the meal.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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