Chinese Barbequed Salmon

Name: Chinese Barbequed Salmon
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 2 Tbsps brown sugar, tightly packed; 3 Tbsps dry white wine; 1 medium papaya, peeled, seeded and cut into 1/4-inch-thick slices, for garnish (optional); 680 grams salmon steaks (1-inch-thick); 1 teaspoon sesame oil; 1 Tbsp soy sauce; 3 Tbsps dark soy sauce; 1 large bunch spinach leaves, stemmed

Chinese Barbequed Salmon

Chinese Barbequed Salmon is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 328 calories, 38g of protein, and 12g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. If you have soy sauce, wine, papaya, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Stir first 5 ingredients in small bowl until sugar disolves.

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Sugar

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Bowl

Place salmon in nonaluminum pan; pour marinade over.

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Marinade

Salmon

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Frying Pan

Cover and refrigerate 3 hours, turning salmon occasionally.

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Salmon

Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.

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Grill

Line platter with spinach.

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Spinach

Generously grease grill rack.

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Grill

Transfer salmon to grill rack, reserving marinade.

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Marinade

Salmon

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Grill

Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.

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Salmon

Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.

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Marinade

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Sauce Pan

Transfer fish to spinach-lined platter.

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Spinach

Fish

Spoon marinade over, garnish with papya slices and serve immediately.

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Marinade

Equipment

Ingredients

Servings:

2Tbsps

brown sugar, tightly packed 3Tbsps

dry white wine 1medium

papaya, peeled, seeded and cut into 1/4-inch-thick slices, for garnish (optional)680grams

salmon steaks (1-inch-thick)1teaspoon

sesame oil 1Tbsp

soy sauce 3Tbsps

dark soy sauce 1large bunch

spinach leaves, stemmed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.