Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze
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spice mixture:
1 tablespoon sugar
1 1/2 teaspoons five spice powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons black pepper
1/2 teaspoon salt

3 (3 x 1/2 inch) orange rind strips
1/2 cup fresh orange juice
1/2 cup low sodium soy sauce
1/3 cup honey
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
4 garlic cloves, minced
1 (3-inch) cinnamon stick

remaining ingredients:
8 (6-ounce) salmon fillets
cooking spray
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted

  1. to prepare spice mixture, combine first 5 ingredients in a small bowl.
  2. to prepare glaze, combine rind and next 8 ingredients in a saucepan. bring to a boil. reduce heat, and simmer 10 minutes. strain through a sieve; discard solids.
  3. prepare grill.
  4. rub fillets with spice mixture. cover; refrigerate 10 minutes. place skin sides down on a grill rack coated with cooking spray. grill, covered, 16 minutes or until fish flakes easily when tested with a fork, basting occasionally with glaze. remove skin; discard. arrange fillets on a platter; sprinkle with sliced onions and sesame seeds.

yields 8 servings (serving size: 1 fillet)
source: cooking light (sept. 2000)

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