Barbecueless BBQ Salmon
From Gourmet Meals in Crappy Little Kitchens
Prep time: 5 minutes
Marinating time : 15-20 minutes, not longer
Cook time: 10-15 minutes (depending on how thick your fillet is)
4 salmon fillets, boneless and skinless (about 6-8oz/170-225g each)
¼ cup rice wine vinegar
¼ cup soy sauce
¼ cup sake
1 tbsp fresh garlic, minced
2 tsp fresh ginger, peeled and grated
1 tbsp honey
¼ cup sesame oil
1 cup olive oil (plus 1-2 tbsp for grilling)
¼ cup Hoisin sauce
3 tbsp Sambal Oelek (chili paste)
1. In a large bowl, whisk together the vinegar, soy sauce, sake, garlic, ginger and honey. Slowly drizzle in the sesame oil and then the olive oil while whisking. Lastly, whisk in the Hoisin and chili paste. Season to taste and set aside.
2. Place the salmon in a ziplock baggie and pour in just enough marinade to cover. Set the rest of the marinade aside for later. Refrigerate the salmon to marinate for 15-20 minutes. (Ruth’s Note: I just left it on the counter since it was such a short time).
3. Place a large skillet (preferably NOT a non-stick pan as they don’t handle high heat well) over medium high heat. When the pan is hot add a little olive oil and swirl to coat the pan.
4. Season each fillet lightly with salt and pepper. Carefully add the fish to the pan, making sure the pieces do not touch each other. I use tongs not to get too much marinade in the pan.
Excellent chef’s note: place the most attractive side (smoothest, with no gray or fat showing) down first. Sear the fish for 6-7 minutes, turn the fish over and reduce the heat to medium. Cook for another 7 minutes or until the fish is cooked as you like it. Medium rare means juicy, flaky fish. The longer you cook it, the dryer it gets.
5. Serve immediately over a pile of sautéed vegetables (Chef’s choice) or as my unpretty photo shows with some asparagus and sweet potatoes, all drizzled with extra marinade/sauce.