- Glazed Asian Glazed Salmon
- Sambal oelek is a slightly chunky Southeast Asian chili sauce made from red chilie peppers, rice vinegar and can often have shrimp paste, fish sauce, garlic, ginger, shallot, palm sugar and lime juice for an even more flavorful sauce. You can find sambal oelek in most grocery stores now and it is different from sriacha because it less acidic and adds a little more heat because the chilie pepper seeds are left in the condiment. A little goes a long way! The glaze can be made several days before and would also be good on chicken.
- Serves 4
- 2 tablespoons canola oil, plus more for brushing on salmon
- 2 shallots, diced
- 2 cloves garlic, chopped
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 2 tablespoons honey
- 1 tablespoon sambal oelek (or less)
- 2 tablespoons sesame seeds, toasted
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon rice vinegar
- salt and freshly ground black pepper to taste
- 4 (8-ounce) salmon steaks
- cilantro or parsley for garnish - optional
Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft about 3 minutes. Add hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste. Remove 4 tablespoons to a small dish and set aside.
Heat the grill to high or preheat the oven to 450. For easier clean up, take a piece of foil large enough to hold the salmon and scrunch the edges all around. Brush the top and sides of salmon with the reserved glaze. Grill or roast until golden brown and cooked to your liking - around 7-10 minutes. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and garnish with cilantro and serve.