Grilled Salmon with Panda Brand Premium Soy Sauce
What You Will Need
Ingredients
- 4 pieces salmon steak , 8 ounce, 1-inch thick
- 3 cups baby spinach
- 1 tsp. red pepper flakes
- 1 Tbsp. oil, Canola
Seasoning
- 3 Tbsp. honey
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. ginger
- 1 pinch salt and pepper
- 1 Tbsp. green onion , minced
- 3/4 cup Lee Kum Kee Panda Brand Premium Soy Sauce
- 1/2 cup Lee Kum Kee Panda Brand Hoisin Sauce
- 1/2 cup orange juice
Made with
Lee Kum Kee products
How to make it
Heat saucepan over medium heat. Add in canola oil and sauté garlic, ginger, and green onion until fragrant and tender.
Add in the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan (barbecue sauce). Bring to a low simmer and cook for 10 minutes.
Preheat grill to medium-high heat. Lightly season salmon steaks with salt and pepper.
Oil the grill with oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until cooked throughout.
Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach and serve.
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