grilled salmon with hoisin glaze and plum relish
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In this super easy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger. From epicurious, May 2007.
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yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Grill
Ingredients For grilled salmon with hoisin glaze and plum relish
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4ripe plums, unpeeled, pitted, finely diced
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2 Tbspfresh ginger, peeled and minced
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1/4 cunseasoned rice wine vinegar
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6 8-ozsalmon fillets with skin
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3 Tbspolive oil
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1 Tbspkosher salt
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2 Tbspfreshly coarse-ground black pepper
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1/2 choisin sauce
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1/4 cscallions, white and green parts, thinly sliced
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3 Tbspsesame seeds, toasted
How To Make grilled salmon with hoisin glaze and plum relish
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1In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
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2Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
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3Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
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4Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.
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