Asian salmon au poivre
0
- Prep Time5 min
- Total Time5 min
- Makes6 to 8 servings
Ingredients
1/2 cup hoisin sauce
2 tbsp sherry, port or water
1 1/2 tsp coarsely ground black pepper
6 to 8 salmon steaks, about 1-in. thick
Instructions
In a small bowl, stir hoisin with sherry and pepper. Oil grill and heat barbecue to medium-high or preheat oven to 450F (230C).
Nutrition (per serving)
Calories 281, Protein 34.3g, Carbohydrates 7.5g, Fat 11.3g, Fibre 0.5g, Sodium 335mg.
This is an easy entree to grill or roast. A fast stir-and-brush hoisin mixture dresses up salmon for a casual dinner or the poshest of parties.
To roast
Line a shallow baking sheet with foil. Coat with cooking spray. Brush sauce all over salmon, including sides. Roast, uncovered and without turning, in centre of preheated oven for 10 minutes per inch (2.5 cm) of thickness.
To grill
Brush sauce all over salmon. If heated grill looks dry, brush again with vegetable oil. Grill fish, covered, 5 to 6 minutes per side. Use a large wide spatula to flip fish.
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