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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 teaspoon red pepper flakes
- 1 Tablespoon oil , Canola
Seasoning
- 3 Tablespoons honey
- 1 Tablespoon garlic , minced
- 1 Tablespoon ginger
- 1 pinch salt and pepper
- 1 Tablespoon green onion , minced
- 3/4 cup PANDA BRAND™ Premium Soy Sauce
- 1/2 cup 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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