Grilled salmon with east-west spice rub and orange-soy glaze
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Five spice powder |
| ¼ | teaspoon | Coriander |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Sea salt |
| 3 | Strips orange rind; 3x1/2-inch | |
| ½ | cup | Fresh orange juice |
| ½ | cup | Low sodium soy sauce |
| ½ | cup | Honey |
| 2 | tablespoons | Green onions; minced |
| 1 | tablespoon | Fresh ginger; minced |
| ½ | teaspoon | Sesame oil; * see note |
| 2 | Cloves Garlic; * see note | |
| 1 | Cinnamon stick; 3-inch | |
| 2 | Salmon fillets; 6 oz each | |
| Cooking spray | ||
| 2 | tablespoons | Green onions; thinly sliced |
| ½ | tablespoon | Sesame seeds; toasted |
Directions
SPICE MIXTURE
GLAZE
For spice mixture: Combine first 5 ingredients in a small bowl.
For glaze: Combine rind and next 8 ingredients in a saucepan. Bring to a boil. Reduce heat, and simmer 10 mins. Continue to simmer until reduced to thick sauce. Strain through a sieve and discard solids.
For fish: Rub fillets with spice mixture. Cover and refrigerate 10 mins.
Place on heated grill. Grill to desired doneness.
To serve: Place fish on plate and pour sauce over top. Sprinkle with green onions and sesame seeds.
Notes: Original recipe called for 1½ tsp sesame oil. Original recipe called for 4 cloves garlic.
I served this over Sesame Noodles.
Cal 572⅘ Fat 8⅘ Fiber 5.3 CFF 12.9% Recipe by: Cooking Light submitted to eat-lf list by Pat.H Posted to EAT-LF Digest by Penchard@... on Sep 15, 1999, converted by MM_Buster v2.0l.