Confession: I used to be afraid of fish. Not live fish, but eating fish. EEK! What a wussy I was! I remember thinking it was so gross. I never ate enough of it as a child to know better. We didn’t really eat much fish growing up, and I know for a fact several of my siblings haven’t seen the light yet…. I plan to change their minds someday….
I invited my younger sister along with us to Laguna Beach for a week a bit ago, and I cooked my favorite Ultimate Fish Tacos. I could see the fresh fear in her teenager eyes as I was preparing it… Ha ha. I was laughing to myself, because I was totally the same way. FISH IS GOOD PEOPLE! There. I said it. Now you know. So go! Try some yummy fish!!! One of my favorite fish to cook with is salmon. It is good for you, and tastes pretty mild compared to a lot of other types of fish. Have you ever eaten the Miso Salmon at Cheesecake Factory? MMmmmm. That is where my love for asian style salmon came from. Yep. It delicious! This is my take on the asian salmon dish. I really enjoyed the flavors in this recipe. Thanks again to East-West for making such delicious sauces! I used their Ginger Teriyaki sauce mixed with some Hoisin sauce. To-Die-For….. Really, you want to try this stuff! It is so addicting. It has the sweet-savory flavors, and a KICK! I am a fan of spicy foods in case you didn’t already notice. So, if you can’t handle a little bit of heat then maybe you should just cook this with plain old teriyaki sauce. 🙂 It’ll still be good that way.
Lets get cooking!
First things first! Lets get our salmon marinating! Mix together 1 cup of the ginger teriyaki sauce from East-West and 2 tablespoons hoisin sauce from Sun Luck. Mix together well and split mixture in two. Half of it will pour over the salmon filets and we will refrigerate them overnight (or at least 4 hours).
I used a bread dish! Hah! It worked really well and helped the salmon stay in the sauce. Yum. They sure are pretty! Cover with plastic wrap and they are good to go.
Next lets work on the other half of the sauce. All I did was add my diced bunch of green onion. Stir it well and set it aside until you are ready to heat it up to pour over the grilled salmon and veggies!
Finger lickin’ good.
Next we are going to wash our broccolini and par boil it for 3 minutes. Remove it from water and pat dry.
Oh la la. I love me some portobello mushroom caps. Aren’t they gorgeous!? Yes please. Wash and pat dry your mushrooms. Rinse the underneath really well. Coat mushrooms and broccolini well with 2 tablespoons olive oil. Season generously with salt and pepper. Now your veggies are grill ready.
Preheat your grill to medium heat. Make sure it is clean and oiled well.
Giving the salmon lots of time to marinate is key. The longer you marinate them the better flavor they will have. Truly worth throwing in the fridge overnight if you have the time and can plan ahead. Place your salmon, mushrooms and broccolini on the grill. Watch the veggies closely so that they don’t burn. They will take about 5 minutes to grill well. When the veggies are done, place them on the warming rack of grill until the salmon is done. Grill salmon for about 4-5 minutes per side. The outside should be caramelized and the center should be opaque. Remove everything from grill and serve with 3 cups rice. Drizzle remaining (warm) sauce over salmon and veggies! Enjoy!
I made this dish for my mom and dad. My dad actually said this was the best grilled salmon he had ever had! Wowza! I hope you can say the same. The sauce is killer. It would be good in so many other dishes as well. I want to try a chicken stir fry with this sauce sometime soon.
Dinner is served! Enjoy!
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