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Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze
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| Spice Mixture: | |
| 1T | sugar |
| 1 ½ tsp | five-spice powder |
| 1 ½ tsp | ground coriander |
| 1 ½ tsp | black pepper |
| ½ tsp | salt |
| Salmon fillets | |
| Glaze: | |
| ½ cup | orange juice |
| ½ cup | soy sauce |
| 1/3 cup | honey |
| 2 T | mince green onions |
| 1 T | minced fresh ginger |
| 1 ½ tsp | dark sesame oil |
| 4 | garlic cloves, minced |
| 1 | cinnamon stick |
To prepare spice mixture, combine first 5 ingredients in small bowl.
To prepare glaze, combine all ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer 10 minutes. Strain through a sieve; discard solids. HINT: Trader Joe’s Soyaki (sp?) works great as a substitute.
Rub the fillets with spice mixture. Cover; refrigerate 10 minutes or longer.
Oven: Pre-heat to 400.
Place, skin sides down, on a cookie sheet, coated with cooking spray (I use non stick foil then the spray). Cook 18-20 mins depending on thickness of salmon basting occasionally with glaze. Remove skin.
To Grill:
Prepare grill. Place, skin sides down, on a grill rack coated with cooking spray. Grill 16-18 mins. Covered or until fish flakes easily when tested with a fork, basting occasionally with glaze. Remove skin.
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