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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured Chinese Seafood Entrees .Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon. Ingredients:
3 tablespoons dry white wine |
3 tablespoons dark soy sauce |
2 tablespoons brown sugar, tightly packed |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
1 1/2 lbs salmon steaks (1-inch-thick) |
1 large bunch spinach leaves, stemmed |
1 medium papaya, peeled, seeded and cut into 1/4-inch-thick slices, for garnish (optional) |
Directions:
1. Stir first 5 ingredients in small bowl until sugar disolves.
2. Place salmon in nonaluminum pan; pour marinade over.
3. Cover and refrigerate 3 hours, turning salmon occasionally.
4. Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
5. Line platter with spinach.
6. Generously grease grill rack.
7. Transfer salmon to grill rack, reserving marinade.
8. Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
9. Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
10. Transfer fish to spinach-lined platter.
11. Spoon marinade over, garnish with papya slices and serve immediately.
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