Nugent's Firegrille - Chef Ron Nugent

Recipes & Words

Get cookin in the New Year with easy fish dishes

Fire-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.

Saute the ginger, garlic and shallots lightly in olive oil until a tad golden then add the remaining ingredients and whip together for a minute over the heat, set aside.

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