Salmon is famous for healthy component among all the deep sea water fish. As a Chinese, ‘Hong Shao” is one popular cooking method for meat dish, including fish, pork and beef. ‘Hong Shao” in Chinese means cooking with Vinegar and Soy sauce together. This recipe I combined ‘Hong Shao” and BBQ together. Based on the spicy used in this recipe, you will have a little bit taste of Chinese and Indian food.

 Ingredients:

  1. 1 lbsalmon
  2. 2 table spoon soy sauce ( low sodium, naturally brewed, no MSG)
  3. 2 table spoon Balsamic vinegar
  4. One pinch sea salt
  5. 1 table spoon grape seeds oil
  6. 1 tablespoon tumeric
  7. 1 tablespoon mixed ( yellow and red curry)
  8. 1 tablespoon hot pepper powder
  9. 1 tablespoon Paprika powder
  10. 1 teaspoon corn starch

 

Preparations:

  1. Mix all the ingredients very well first except salmon.
  2. Dip the salmon fillet into the mixture and make sure the salmon filler is fully covered.
  3. Store the fillet at fridge for at least 30 minutes. Mix and turn the fillet around in between.
  4. Turn on the electronic grill ( our grill heat both sides, so there is no need to turn the fillet), grill the fillet for 12 minutes. The spicy fragrance is amazing for this recipe.
  5. Or you can use fork to test the fish meat is done or not. The meat flaks while you insert the fork, which means it is done.