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Asian Glazed Grilled Salmon on a Bed of Parmesan Couscous

 

Asian glazed salmonThis recipe makes a big hit whenever I serve it. You can make the glaze ahead of time and keep it in the refrigerator.  Take the salmon off the grill right before it is finished cooking-it will continue to cook off the grill and this way it won’t be overdone and dry.  I keep any extra glaze in the refrigerator for the next time I make the recipe.

Serve with: Strawberry-Spinach Salad

Serves 4

The Recipe:
½ cup brown sugar
1/3 cup soy sauce
3 tablespoons hoisin sauce
3 tablespoons peeled and sliced ginger
Dried red pepper flakes
½ teaspoon chopped garlic
1 tablespoon fresh lime juice
1 ½ to 2 pounds salmon fillets

Place the sugar, soy sauce, hoisin sauce, ginger, a dash of red papper flakes, garlic, and lime juice in a medium saucepan.  Bring the mixture to a boil, reduce the heat to medium and cook for 15 to 20 minutes or until the sauce forms a glaze.  Set aside.

Heat the grill.

Baste the salmon fillets with the sauce.  Let sit for 15 minutes.  Grill them about 4 minutes on each side, basting with the glaze.  Remove salmon from the grill and baste once more with the glaze before serving. You can cook these inside as well, on a grill pan.

The Wine
With its opaque, limpid, violet tinged color, fresh fruit and earth aromas, silky texture, and good acidity Pinot Noir is probably one of the best pairing wines in the world.   Because of its subtle fruit flavors and earthiness you don’t want to overwhelm it with overpowering food flavors like huge steaks, or heavily sauced foods.  Pinot Noir works its magic when paired with richer fish dishes like salmon and tuna, and is wonderful with roast chicken, turkey and duck and game birds. The viognier and rosé work well too if you don’t want pinot noir.

  • Willamette Valley Pinot Noir Oregon  ($18.99)
  • A-Z Pinot Noir 2004 Oregon ($14.99)
  • L’Ete Viognier Mendocino County, California 2005  ($16.99)
  • Bonny Doon Vin Gris de Cigare 2005 California ($11.99) 90WS



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