March 1, 2012
BBQ Asian Salmon
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 lbsalmon
- 2 table spoon soy sauce ( low sodium, naturally brewed, no MSG)
- 2 table spoon Balsamic vinegar
- One pinch sea salt
- 1 table spoon grape seeds oil
- 1 tablespoon tumeric
- 1 tablespoon mixed ( yellow and red curry)
- 1 tablespoon hot pepper powder
- 1 tablespoon Paprika powder
- 1 teaspoon corn starch
Preparations:
- Mix all the ingredients very well first except salmon.
- Dip the salmon fillet into the mixture and make sure the salmon filler is fully covered.
- Store the fillet at fridge for at least 30 minutes. Mix and turn the fillet around in between.
- 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.
- 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.
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