Time: 35 min.
Complexity: easily
Servings: 4

Tender salmon steaks grilled in a sweet and tangy glaze of Chinese hoisin sauce, orange juice, soy sauce, sesame oil, honey, and spices. Served on fresh spinach leaves.

Ingredients:

• 4 salmon steaks (250 g each), 2.5 cm thick.
• 1 tbsp. l. canola oil
• 1 tbsp. minced garlic
• 1 tbsp. chopped ginger
• 1 tbsp chopped green onions
• 1 teaspoon red pepper flakes
• 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 3/4 cup soy sauce
• 3 tablespoons of honey
• 2 tsp. sesame oil
• Vegetable oil for greasing
• 3 cups spinach

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, spinach, hoisin sauce, soy sauce, Orange juice, honey

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Preparation:

Step 1
• Heat a medium saucepan over medium heat.
Step 2
• Add canola oil and sauté the garlic, ginger, and green onions until fragrant and softened. Stir in the red pepper flakes. Combine the remaining ingredients in a separate bowl and add to the saucepan. Bring to a gentle simmer and cook for 10 minutes.
Step 3
• Preheat grill to medium-high heat.
Step 4
• Lightly season the salmon steaks with salt and pepper. Brush the grill with vegetable oil. Place the fish on the grill for 4-5 minutes. Turn the fish over and brush with barbecue sauce. Continue grilling for another 4-5 minutes, until the fish becomes completely opaque.
Step 5
• Divide the spinach among 4 plates. Place the salmon steaks on top of the spinach while still very hot, until the spinach leaves wilt.

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