Copper River Salmon has that Great Wild Flavor, try it grilled with this exotic Kung Pao Glaze
Copper River Salmon is great product, having that great wild salmon flavor and is higher in Omega 3s that the farm raised product.
One night we were taking a break from grilling, making some Kung Pao Scallops and I had a little salmon, so I added that to the dish and really liked it. The next day, I was at the market and found some beautiful wild Copper River Salmon. So, I thought I would give grilled salmon with a Kung Pao glaze a shot, it came out very nicely and is a great dish when you are looking for something different to do with salmon filets or steaks. This dish will be great for entertaining with a large piece or whole filet of salmon on a buffet!
The salmon is definitely grilled on this but the sauce is a sauté or wok creation.
4 Six-ounce pieces of Copper River Salmon
Marinate your salmon for 1 to 2 hours.
2 tablespoons Oyster Sauce
2 tablespoons Sherry
1 teaspoon soy sauce
1 teaspoon fresh ginger minced
Marinate your salmon for 1 to 2 hours. After marinating, reserve the marinade to spoon over the salmon on the grill.
During that marinating time, slice your vegetables for the garnish and measure out your sauce ingredients.
Prepare your grill for direct heat.
I like to make the sauce before grilling the salmon, since I want to get the salmon to the table ASAP after cooking.
The Kung Pao Glaze-Sauce
Kung Pao Glaze-Sauce
1 tablespoon peanut or canola oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 ½ teaspoons sugar
1 ½ teaspoons sesame oil
½ teaspoon chili garlic paste or Sriracha sauce * optional
6 tablespoons stock, fish/mussel/clam or chicken*
1 ½ teaspoons corn starch*
*Combine and reserve the stock and cornstarch
½ red bell pepper cut thin julienne
½ green bell pepper cut thin julienne
3 stalks celery cut thin julienne
2 tablespoons water chestnuts cut julienne * optional
½ medium onion sliced thin julienne
3 cloves garlic finely chopped
1 teaspoon fresh ginger cut fine thin julienne
6 -10 small red dried chilies depending on spice tolerance In a sauté pan or wok, add the oil, heat to simmer or beginning to smoke. Add the onions, chili, ginger and garlic. Stir fry for one minute; add the bell peppers, celery and water chestnuts, and stir fry for two minutes. Reduce heat at add the liquid sauce ingredients except the stock and cornstarch mixture.
As the liquid ingredients come to a boil add the stock and cornstarch mixture, when the sauce thickens turn off the heat and keep warm.
Grilling and Assembling
Grill your salmon, spooning some of the marinade over the fish while cooking, being careful that the marinade does not burn.
Plate up the salmon and top with the Kung Pao Glaze Sauce. Then top with the chopped peanuts and green onions.
3 green onions sliced thin on a 45 degree angle
¼ cup chopped dry roasted peanuts