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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.0
  • Total Fat: 12.7 g
  • Cholesterol: 80.9 mg
  • Sodium: 1,841.4 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 32.8 g

View full nutritional breakdown of Grilled Salmon with Chinese BBQ Sauce calories by ingredient
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Grilled Salmon with Chinese BBQ Sauce

Submitted by: 1TRULYBLESSED

Introduction

This 5-star recipe comes from the Food Network website; I halved it to make the portion sizes more reasonable, and used a salmon fillet rather than a salmon steak. Use low-sodium soy sauce if watching your sodium intake. Grilling the fish on a sheet of heavy-duty aluminum foil sprayed with cooking spray will help to prevent the fillet from falling apart. This 5-star recipe comes from the Food Network website; I halved it to make the portion sizes more reasonable, and used a salmon fillet rather than a salmon steak. Use low-sodium soy sauce if watching your sodium intake. Grilling the fish on a sheet of heavy-duty aluminum foil sprayed with cooking spray will help to prevent the fillet from falling apart.
Number of Servings: 4

Ingredients

    .5 tablespoon canola oil
    .5 tablespoon minced garlic
    .5 tablespoon minced ginger
    .5 tablespoon minced green onion
    .5 teaspoon red pepper flakes
    1/4 cup orange juice
    1/4 cup hoisin sauce
    1/3 cup soy sauce
    1.5 tablespoons honey
    1 teaspoon sesame oil
    16-oz. salmon fillet, 1-inch thick
    * Salt and freshly ground black pepper
    * Vegetable oil, for brushing
    * 3 cups baby spinach

Directions

Heat a medium size saucepan, over medium heat.

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Preheat grill to medium-high heat.

Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user 1TRULYBLESSED.





TAGS:  Fish | Dinner | Fish Dinner |

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