Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze

By BClover

Cooking Light

SEPTEMBER 1999

Ingredients

• Remaining ingredients:
• 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 (about 1 orange)
• 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
• 8 (6-ounce) salmon fillets (about 2 inches thick)
• Cooking spray
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds, toasted

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

To prepare spice mixture, combine first 5 ingredients in a small bowl.

To prepare glaze, combine rind and next 8 ingredients (rind through cinnamon) in a saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Strain through a sieve; discard solids.

Prepare grill.

Rub the fillets with spice mixture. Cover; refrigerate 10 minutes. Place, skin sides down, on a grill rack coated with cooking spray. Grill 16 minutes, covered, 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.