This is an easy way to let the salmon shine without covering
up its flavor. If it's not grilling season, this also works just fine by putting
the salmon under the broiler - just watch it closely so it doesn't burn.
Makes 4 servings as an entrée
Ingredients:
4 (8 ounce) salmon fillets, pin bones removed
2 tablespoons canola oil
salt and freshly ground black pepper, to taste
1/2 cup Soy-Curry Glaze (recipe follows)
1/4 cup sesame seeds, toasted
1/2 lime, cut into thin slices
Preparation:
Prepare a hot fire in grill.
Lightly coat the salmon with oil, and season with salt and pepper. When the
grill is hot (you cannot keep your hand 5 inches above the grates for more than
1 to 2 seconds), add the salmon fillets. Grill until you can see that it has
cooked 1/3 of the way up the side of the fish, 3 to 5 minutes. Turn the fillets,
brush generously with the glaze, and grill for 3 to 5 minutes more, until soft
pink.
Sprinkle on the sesame seeds until coated, garnish with lime, and serve.
Handle with Care:
We've all done it. The fish goes on the grill, and within mere
seconds, we feel the uncontrollable urge to move it. We know what's going to
happen, the fish is going to stick, and we do it anyway. Be strong, It's time to
resist. When grilling fish, make sure the grates are clean and well-oiled, and
once you put it on the grill, leave it there until it has a nice golden-brown
sear on the bottom, 1 to 3 minutes depending on grill temperature. Then, and
only then, use tongs or 2 spatulas to carefully flip it. If you've followed our
orders, it shouldn't break.
Soy-Curry Glaze
Makes about 1 cup
Ingredients:
2 tablespoons sesame oil
2 tablespoons peeled and minced garlic
1/4 cup hoisin
1/4 cup honey
1/4 cup soy sauce
1/4 cup sherry
2 tablespoons curry powder
1 tablespoon chili-garlic paste
juice and zest of 1 large orange
1/4 cup fermented black beans, rinsed with hot water and chopped
Preparation:
In a small (1 quart) saucepan, combine the oil
and garlic. Place the pan over medium-high heat and cook, stirring frequently,
until the garlic is light brown and fragrant.
Add the remaining ingredients and bring to a boil. Adjust the heat to a simmer
and cook, stirring occasionally, until thickened, 6 to 8 minutes. Remove from
heat. The glaze will keep for up to 2 weeks refrigerated in an airtight
container.
Note:
Black beans are sold in cans or plastic bags in
good Asian markets, and they last for up to a year in the refrigerator. Make
sure you rinse them before using, or their rich, dark flavor won't be a
mysterious addition as much as an overpowering presence.
Hoisin is also found in Asian markets and good general-interest supermarkets,
it's a wonderful glaze for roasted meat, such as the classic Peking duck, as
well as a stand-alone dipping sauce or condiment in wrapped-up dishes like mu
shu.
