Best Pacific Rim Barbeque Sauce Recipes

Pacific Rim Geoduck Carpaccio image

Provided by Food Network

Time 34m

Yield 4 to 6 servings

Number Of Ingredients 18

1 bunch or 8 ounces spinach, stems removed, washed and trimmed
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1 tablespoon toasted sesame seeds
24 (1/2 to 1 ounce) thinly sliced pieces geoduck siphon, pounded
Dipping Sauce, recipe follows
2 green onions (scallions), green part only, thinly sliced
2 tablespoons sliced pickled ginger
2 tablespoons chopped shallots
2 teaspoons minced garlic
1 tablespoon Asian barbecue sauce
2 teaspoons hot bean sauce
2 tablespoons hoisin sauce
2 tablespoons Chinese Shoaxing wine or dry Sherry
2 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon sugar

Steps:

In a large saucepan of boiling salted water, blanch the spinach for about 1 minute, or until leaves are just wilted. Drain and rinse under cold water until the spinach is thoroughly cooled. Drain well and wrap spinach in clean, dry towel. Squeeze to remove excess moisture. Place spinach in medium bowl, sprinkle on sesame oil, rice wine vinegar, and salt and toss to mix. Set aside until ready to use. Sprinkle with sesame seeds for garnish just before serving.
Place a portion of the Sesame Spinach in the center of 4 plates. Or, place spinach on 1 large platter for buffet or family-style serving. Arrange 6 geoduck slices around the spinach. Drizzle some sauce on the geoduck and garnish with a sprinkling of green onions. Serve a bit of the sauce on the side as a dipping sauce, if desired. Place pickled ginger in center of salad in a mound.
In a small saucepan over medium heat, combine shallots, garlic, Asian barbecue sauce, hot bean sauce, and hoisin sauce and cook for 30 seconds. Add wine and cook for 1 minute. Add soy sauce, stock and sugar and cook for 2 minutes. Adjust with sugar, to taste. Transfer mixture to a blender and process until liquefied. Let cool.;

Pacific Rim Marinade image

Provided by ratherbeswimmin

Time 5m

Yield 1 cup

Number Of Ingredients 7

Steps:

Nutrition Facts : Calories 405.8, Fat 21.5, SaturatedFat 3.1, Cholesterol 1.9, Sodium 3719, Carbohydrate 49.9, Fiber 4.9, Sugar 31.9, Protein 8

Grilled Salmon with Ponzu Sauce and Vegetable Slaw image

Yield Makes 6 servings

Number Of Ingredients 13

1 cup orange juice
1/2 cup sake
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
2 teaspoons water
1 1/2 teaspoons cornstarch
Vegetable oil
6 7- to 8-ounce salmon fillets
Vegetable Slaw with Miso Dressing
1 tablespoon black sesame seeds or toasted sesame seeds
6 lemon wedges

Steps:

Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.