Nugent's Firegrille - Chef Ron Nugent
Recipes & Words
Get cookin in the New Year with easy fish dishesFire-Grilled Salmon with Hoisin Glaze:
Make the glaze first- Hoisin sauce, your favorite from bottle - 1/4 cup
- fresh ginger root, minced fine - 1 tblsp.
- fresh garlic clove, minced - 1-2 tsp.
- shallots, minced fine - 1 tblsp.
- olive oil - 1/4 cup
- lemon juice - 1 tblsp.
- Srirachi Chinese hot sauce - to taste, 1/4-1/2 tsp.
Fresh salmon filets - 2-4 pieces 6-8 oz. each
1. Take the salmon filets, no skin, bones or dark meat and dip each side in the glaze and place on a prepared (clean, hot and oiled) medium hot open flame grill.
2. Cook about 2-3 minutes, then 1/4 turn and cook another 2-3 minutes, flip, baste with a little glaze and repeat until cooked to your liking. I recommend undercooking and setting aside near the low heat for carry over cooking.
Pour a few tablespoons of glaze on a platter, then place the fish on top with the rest of the glaze dribbled over the fish.
Voila! Bon Apetit
