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Chinese Barbequed Salmon

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“Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir first 5 ingredients in small bowl until sugar disolves.
  2. Place salmon in nonaluminum pan; pour marinade over.
  3. Cover and refrigerate 3 hours, turning salmon occasionally.
  4. Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
  5. Line platter with spinach.
  6. Generously grease grill rack.
  7. Transfer salmon to grill rack, reserving marinade.
  8. Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
  9. Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
  10. Transfer fish to spinach-lined platter.
  11. Spoon marinade over, garnish with papya slices and serve immediately.

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