Grilled Salmon with Hoisin Glaze and Plum Relish
Vicki Butts (lazyme)
From epicurious, May 2007.
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4ripe plums, unpeeled, pitted, finely diced
2 Tbspfresh ginger, peeled and minced
1/4 cunseasoned rice wine vinegar
6 8-ozsalmon fillets with skin
3 Tbspolive oil
1 Tbspkosher salt
2 Tbspfreshly coarse-ground black pepper
1/2 choisin sauce
1/4 cscallions, white and green parts, thinly sliced
3 Tbspsesame seeds, toasted
How to Make Grilled Salmon with Hoisin Glaze and Plum Relish
- In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
- Prepare 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.
- Rub 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.
- Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.