Asian Glazed Grilled Salmon with Broccoli Slaw

Slowly we're eating more and more fish. Not often, but way more than never. I saw this glaze over at Karen's Back Road Journal and it looked so good, I had to try. Together with the broccoli slaw it was one fantastic dinner. We really enjoyed it. Miss Picky had chicken with the glaze.

The fish stuck a little to the grill so next time I think I will take a cue from Judy at a Tasty Thought and get one of those grill pans for the grill.

Asian Glazed Grilled Salmon
adapted by There's Always Thyme to Cook

Source: http://backroadjournal.wordpress.com/2012/03/01/asian-glazed-salmon/
Printable Recipe

1 teaspoon grated ginger
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon rice wine vinegar
2 tablespoons peanut oil (I used olive oil)
2 tablespoons sweet chili sauce.
1 teaspoon sesame oil

1 clove garlic, minced

Heat the sesame oil and the garlic over medium heat and sauté for about a minute but do not let the garlic burn. Add the rest of the ingredients. Simmer for two to three minutes to combine flavors. Remove the glaze from the heat and set aside.

Place the salmon skin side down on a hot grill, for about five minutes or more depending on the thickness of the fish. Use a fish spatula to carefully turn the fish to cook the other side, another 5 minutes or more, depending how you like your fish cooked. Remove skin, drizzle with glaze and serve with Broccoli Slaw and lime wedges.

Broccoli Slaw With Pad Thai Dressing
adapted by There's Always Thyme to Cook
Source: http://backroadjournal.wordpress.com/2012/03/01/asian-glazed-salmon/

Printable Recipe

Dressing:

5 tablespoons bottled Thai peanut sauce
2 tablespoons lime juice
1 teaspoon rice wine vinegar
1 teaspoon peanut oil in a bowl

salt and pepper, to taste 

Whisk ingredients well.

1 bag broccoli slaw

1/4 cup chopped peanuts (I used salted cocktail peanuts)

cilantro (optional)

green onions, sliced (optional)

Empty a bag of broccoli slaw into a bowl. Add most of the peanuts, reserve some for garnish. Pour the dressing over the slaw and mix well. Refrigerate for about 30 minutes for the flavors to mix. Remove from fridge and toss with the reserved chopped peanuts. Garnish with chopped cilantro and sliced green onions, if desired.

Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

 

Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen

with the

 Souper Sunday weekly round-up of recipes

 

 Mosaic Monday  at the Little Red House

and Food on Friday at Carole's Chatter 

 

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