Apparently, I’m on a BBQ kick this week. 🙂 But I saw this recipe the same day that I picked up some wild salmon on sale and adapted it a smidge and it was just meant to be.
1 tablespoon vegetable oil
1 tablespoon minced garlic
3/4 tablespoon minced ginger
1 tablespoon minced green onion
1 pinch red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 tablespoons honey
2 teaspoon sesame oil
2 lbs. salmon fillet, skinned, boned and sliced into four portions
Salt and freshly ground black pepper
3 cups baby spinach
Heat a medium size saucepan, over medium heat.
Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes. 2 minutes in, put salmon into saucepan. Turn once during simmer to finish cooking all the way through.
Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.