Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish
Succulent grilled salmon fillets glazed with sweet and savory hoisin sauce, topped with fresh scallions and toasted sesame seeds. Served with a vibrant plum-ginger relish that adds a perfect balance of sweet, tart and spicy flavors.
Ingredients
- •4 whole ripe plums, unpeeled, pitted and finely diced
- •2 tablespoons fresh ginger, peeled and minced
- •¼ cup unseasoned rice wine vinegar
- •6 fillets salmon fillets with skin
- •3 tablespoons olive oil
- •1 tablespoon kosher salt
- •2 tablespoons freshly coarse-ground black pepper
- •½ cup hoisin sauce
- •¼ cup scallions, white and green parts, thinly sliced
- •3 tablespoons sesame seeds
- •toasted
Cooking Instructions
- 1.
In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
5 min
- 2.
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
10 min
- 3.
Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
16 min
- 4.
Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.
2 min
