Pan-Seared Salmon Fillets with Chinese Barbecue Sauce
This salmon recipe is easy, quick, healthy and delicious. It can be made in any amount desired. The grated dried ginger root is not the same as ground ginger in a jar. It has a much brighter flavor, more like fresh ginger. I always keep a dried root on hand for times when I do not have fresh. One has lasted for years without losing its flavor. However, use fresh if you do not have dried.
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce, preferably reduced-sodium
- 2 tablespoons canola oil, divided
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon grated dried ginger root (or 1 teaspoon grated fresh root)
- 4 center-cut salmon fillets, about 6 ounces each
- 1/2 cup dry sherry
In a small bowl, mix together the hoisin sauce, soy sauce, 1 tablespoon of the oil, garlic and ginger. Place the salmon in a large sealable plastic bag. Add the hoisin mixture and seal. Turn the bag several times to combine everything. Refrigerate for 30 to 60 minutes.
Remove salmon from bag and pat dry with paper towels. Reserve marinade. Heat a medium skillet over medium-high heat. Add the remaining 1 tablespoon of oil. Place salmon in pan, skin-side down and sear until nicely browned, about 3 minutes. Turn and brown other side for about 3 minutes. Remove from pan and cover lightly with foil. Add the reserved marinade and the sherry to the pan. Bring to a boil and cook until reduced by about half or until slightly syrupy. Serve salmon on individual plates and drizzle each with some of the sauce.