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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Though it might seem that there is a lot of pepper and hot spices in this recipe, the sugar in the rub and sauce tempers it to the point where it has just enough bite without being overwhelmed by heat. From the menu of Gumbeaux's in Georgia. Ingredients:
1/2 teaspoon red pepper |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/4 cup granulated sugar |
4 (7 -8 ounce) skinless boneless salmon steaks (about 1 1/2 inches thick) |
1 cup light brown sugar |
1/2 cup chopped green onion (scallions) |
1/2 cup chopped red onion |
1/2 cup chopped yellow onion |
1 tablespoon red wine vinegar |
3 tablespoons teriyaki sauce |
1 tablespoon soy sauce |
3 tablespoons worcestershire sauce |
1/2 teaspoon red pepper flakes |
1/2 teaspoon black pepper |
3 tablespoons dark sesame oil |
4 teaspoons black sesame seeds or 4 teaspoons white sesame seeds |
Directions:
1. Mix red pepper, black pepper, salt, paprika, onion powder, garlic powder and sugar. Coat salmon fillets with the spice mixture; set aside.
2. To make the Red Hot Sesame Onion Dressing: In the bowl of a food processor, place brown sugar, green, red and yellow onions, vinegar, teriyaki sauce, soy sauce, Worcestershire sauce, red pepper flakes and black pepper. Process 3 to 4 minutes. With the motor running, slowly add sesame oil.
3. Preheat oven to 350 degrees.
4. Prepare grill or grill pan. Over high heat grill salmon just long enough (about 5 minutes) to leave grill marks on one side. Transfer salmon (grill side up) to an ovenproof pan. Pour 1 1/2 cups onion dressing over salmon and sprinkle with sesame seeds.
5. Bake in oven 25 to 30 minutes or until onion dressing bubbles and thickens.
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