|
Grilled Salmon with Chile-Honey Glaze and Ginger-Red Onion relish
4 8 oz. salmon filets
2 tbsp. sesame oil
salt & freshly ground pepper
for the glaze:
1/4 cup orange juice
1/4 cup honey
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. minced fresh red or green chile pepper of your choice
for the relish:
1 red onion, thinly sliced (I actually like this better with shallots
use two)
1 tbsp. minced fresh ginger
1/3 cup lime juice (3 or 4 limes)
1 tbsp. fresh chopped cilantro
salt and freshly cracked pepper, to taste
*Combine the glaze ingredients in a small saucepan. Heat over
medium-low heat, stirring, for 2-3 minutes or until all ingredients
are well combined. Set aside.
*Make the relish: Combine all ingredients, mix well, and let sit.
*Rub the salmon lightly with sesame oil and sprinkle with salt
and pepper. Grill the salmon over a medium-hot fire for 6-8 minutes
per side or until it is opaque throughout. During the last 30
seconds of grilling, brush the fish with the chile-honey glaze.
Serve accompanied by the ginger-red onion relish.
*Alternate cooking method: Wrap the salmon in foil, as in the
Salmon with Cilantro Sauce recipe. Cook until about a minute from
done. Take off the top piece of foil, brush with the glaze, and
finish under the broiler for 1-2 minutes to caramelize the glaze.
Recipe fromBig Flavors of the Hot Sun.
|
