Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (main course) servings
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 cup hoisin sauce
- 1/4 cup unseasoned rice wine vinegar
- Carbohydrate 18 g(6%)
- Cholesterol 125 mg(42%)
- Fat 40 g(62%)
- Fiber 2 g(10%)
- Protein 48 g(97%)
- Saturated Fat 8 g(42%)
- Sodium 748 mg(31%)
- Calories 635
Preparation 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.
Preparation 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.
