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Grilled Salmon with Jade Sauce Recipe

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This recipe for Grilled Salmon with Jade Sauce, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Heldman Family
Added: Wednesday, April 23, 2008


3 lb. salmon filet, skin on, pin bones removed (buy big pieces from center cut)

cup dry sherry
oyster sauce
2 T. minced ginger
2 T. dark sesame oil

Jade Sauce:
2 cups spinach leaves, washed and dried
cup cilantro sprigs stems and leaves
1 whole green onion- chopped
8 basil leaves
2 cloves garlic- chopped
2 tsp ginger, minced
1 tsp. grated or minced orange peel
1 T. thin soy sauce
2 T. distilled white
2 T. sake or dry sherry vinegar
2 T. dark sesame oil
2 tsp. hoisin sauce
2 tsp. sugar
tsp Asian chili sauce
4 T. fresh squeezed orange

Combine sherry, oyster sauce, ginger and sesame oil. Marinate salmon for 15 min. Make jade sauce. Place salmon skin side down over med-heat on a BBQ. Cover and cook 12 min, never lifting lid or turning salmon over. Check if salmon flakes at the thickest point and make sure it is cooked through. Transfer to a platter. Warm the Jade sauce and pour over the salmon. Serve at once.

For Jade Sauce: Place all the ingredients in an electric blender, and liquefy. Transfer to a small bowl and refrigerate or use.




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