Honey Hoisin BBQ Salmon

This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.

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Ingredients

6 Salmon fillets

Marinade for salmon

1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped

Honey Hoisin BBBQ glaze

1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt

Method

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.

You may cook this in the oven if you so desire.

Chicken With Sour Cherry Sauce

I made this with duck breast instead of chicken and it was very nice, it was a little too orange flavoured for us so I added some port to the sauce to counteract this. We much preferred it with the addition of the port but that was just our preference. I served ours over celeriac mash and some fresh asparagus for very enjoyable meal. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper

Sauce

2 Tablespoons cider vinegar
4 Tablespoons soft brown sugar
2 Tablespoons cornflour
1(425 g) Can pitted cherries
1 Cup chicken stock
1 Tablespoon grated orange rind
1 Tablespoon grated lemon rind
1/2 Cup orange juice
2 Tablespoons lemon juice

Method

CHICKEN

1. Brush the chicken with the soy sauce.

2. Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.

SAUCE

1. Drain the pitted black cherries and reserve the juice.

2. Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.

3. Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.

4. Add cornflour paste stirring until combined (with no lumps) and thickened.

All photos taken by me unless otherwise stated.