GRILLED SALMON WITH CHINESE BARBECUE SAUCE W/ THE NEELYS

Grilled Salmon With Chinese Barbecue Sauce W/ the Neelys image

Provided by Cristina Barry

Categories Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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1 tablespoon canola oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon green onion, minced
1 teaspoon red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 tablespoons honey
2 teaspoons sesame oil
4 (8 ounce) salmon steaks, 1-inch thick
salt & freshly ground black pepper
vegetable oil, for brushing
3 cups Baby Spinach

Steps:

Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
Add the red pepper flakes.
Mix the remaining ingredients in a separate bowl and add to the saucepan.
Bring to a low simmer and cook for 10 minutes.
Preheat grill to medium-high heat.
Lightly season the salmon steaks with salt and pepper.
Oil the grill with vegetable oil.
Place the fish down for 4 to 5 minutes.
Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
Divide the baby spinach among 4 plates.
Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.