Tag-Archive for » hoisin «
This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.
Ingredients
6 Salmon fillets
Marinade for salmon
1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped
Honey Hoisin BBBQ glaze
1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt
Method
1. Rub the marinade all over salmon and marinate for 2 hours.
2. Preheat grill to medium high.
3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.
5. Continue to cook for another 4 to 5 minutes for medium doneness.
6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.
You may cook this in the oven if you so desire.
This is a makes for a great, mid week after work fast meal, served with a salad or for a lunch. I used a whole BBQ chicken rather than cooking up breasts to make for an even quicker prep time. If you would like to view the original recipe please click here.
Ingredients
1 Tablespoon sesame oil
8 Ounces boneless chicken breasts, sliced in strips
Pepper (optional)
1/2 Teaspoon red pepper flakes (optional)
1 1/2 Teaspoons minced garlic (optional)
1/4 Cup hoisin sauce (as much as you like, recipe calls for 1/3 cup)
1/4 Teaspoon ground ginger (can use 1 to 2 tablespoon fresh)
3 Tablespoons white wine
1 Teaspoon sugar
3 Cups coleslaw mix (may use 3 cups shredded cabbage)
1 Cup carrot, cut in matchstick size
Flour, tortillas. warmed
Method
1. In a 10 inch skillet, heat oil over medium-high heat.
2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.
3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.
4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.
5. Warm tortilla as directed on package.
6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.
7. If desired, you can serve with plum sauce or other sauce of your choosing.
All photos taken by me unless otherwise stated.
