Honey Hoisin Barbequed Salmon

My friend, Linda, made this the other evening. This recipe is absolutely delicious, served over a bed frisee salad with oranges. You can substitute sword fish or sea bass for the salmon.

Ingredients

 4 Salmon Fillets

For the marinade

1 tablespoon chopped ginger
2 tablespoons pureed roasted garlic
1 teaspoon ground black pepper
2 teaspoons sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh chopped cilantro

For the Honey Hoisin Glaze

1/2 cup honey
1/2 cup hoisin sauce
2 finely chopped scallions
2 tablespoons rice vinegar
1 teaspoon black pepper
2 teaspoons sesame oil
Salt

Directions

To prepare the roasted garlic, usually 4 medium sized cloves yield 2 tablespoons pureed garlic. Cut off the top 1/2 inch of the garlic bulb to expose the ends of the individual cloves. Place the bulb, cut end up, on a double thickness of silver foil, or a small baking dish, cover with foil. Drizzle bulb with 1 tablespoon olive oil. Roast garlic in a preheated oven at 400 degrees Fahrenheit for about 25 minutes of until garlic feels soft when squeezed. Scoop out the garlic until desired amount.

Mix all six ingredients together for the marinade, 1 tablespoon chopped ginger, 2 tablespoons pureed roasted garlic, 1 teaspoon ground black pepper, 2 teaspoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon fresh chopped cilantro. Rub marinade all over salmon and marinate for 2 hours.

Prepare the glaze next with 1/2 cup honey, 1/2 cup hoisin sauce, 2 finely chopped scallions, 2 tablespoons rice vinegar, 1 teaspoon black pepper and 2 teaspoons sesame oil. Add salt to taste. Mix all ingredients together and refrigerate glaze until needed.

Preheat grill to medium high.
Place marinated salmon skin side down - grill for 5 minutes.
Baste fillets with sauce, continue to turn another 4 minutes, baste and turn as necessary.

Frisee Salad with Oranges

Ingredients1/4 cup balsamic vinegar
2 tablespoons finely chopped shallots
1 tablespoon honey
1/3 cup olive oil
salt and pepper
2 heads frisee lettuce
2 heads Belgian endive
2 oranges segmented

DirectionsWhisk the balsamic vinegar, shallots and honey in a bowl.Gradually whisk in the oil. Season with salt and pepper to taste.
Trim the endive and cut into thin slices crosswise, tear the frisee leaves into pieces,
toss the endive and frisee with enough vinaigrette to coat, Season with salt and pepper.
Mound the salad onto plates. Surround with orange segments. Drizzle remaining vinaigrette around the salad.
You can toss some roasted hazelnuts on top if you wish.