Now that the mayhem of the football season, playoffs, and Super Bowl has passed, you owe some serious payback to your special someone. There is nothing like a romantic evening and homemade meal that communicates love and appreciation to your sweetheart, and the Valentine’s Day Grilling Series is here to provide the means to grill what your heart yearns to say. Caramelized Asian BBQ Salmon with fresh pineapple, asparagus, and white rice is an elegant meal that explodes with flavor without being overly heavy. With classic Asian flavors of hoisin, soy, and ginger, this dish offers a brilliant sweetness and richness perfect for the evening.
The simple preparation begins with the marinade that is also used as a glaze. A combination of Asian sweet chili sauce, hoisin sauce, vinegar, brown sugar, soy, fresh ginger, garlic, and Sriracha is divided with a portion used to marinate the salmon overnight, and the other refrigerated to be used as a glaze. Allow the salmon to rise to room temperature and pat dry for uniform cooking, and then grill over medium heat for 2-3 minutes per side. Brush with glaze and grill for another minute per side for beautiful caramelization. The salmon finishes dark and gorgeous with a succulent light char. Serve over steamed rice, fresh pineapple, and grilled asparagus for a vibrant plate of goodness and love. Your special someone deserves your attention and care, celebrate them with Valentine's Day Grilling Series from Summerset Grills.
Caramelized Asian BBQ Salmon Ingredients
- 4 skinless salmon filets, 4-6 oz. each
- 1 tablespoon toasted sesame oil, divided
- 2 tablespoons Asian sweet chili sauce (like Mae Ploy)
- 3 tablespoons ketchup
- 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Sriracha
- Optional: fresh pineapple, asparagus, and steamed rice
Caramelized Asian BBQ Salmon Directions
- Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil.
- Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
- When ready to cook, let salmon sit at room temperature for 10 minutes.
- Lightly grease grill and heat grill to medium heat.
- Pat salmon dry.
- Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling.
- Brush with glaze and grill for just one more minute per side.
- Remove from grill and season with freshly cracked salt and pepper. Serve with fresh pineapple, asparagus, and steamed rice.
Taken from carlsbadcravings.com