Grilled hoisin salmon & spicy cabbage noodles

Dinnertime sort of crept up on us today and Rob has a standing appointment Monday evenings, so dinner had to be quick and simple. Threw this together somewhat on the fly, and it turned out really well.

Grilled hoisin salmon

  • 2 salmon filets, however big you think you can eat. We tend to get one normal size one and cut it in half.
  • 2-3 tbsp hoisin sauce
  • 1 tsp sesame seeds
  • 1 tbsp olive oil

These are crazy simple. Preheat your grill (yes it’s winter and there’s snow, but we just grill all year) to 350-450 degrees…lower is better because hoisin sauce tends to carmelize quickly so a lower heat gives you more room for error.

Spread the olive oil on one side of a sheet of tinfoil (to keep the fish from sticking). Spread half the hoisin sauce on one side of the salmon filets, put those hoisin-sauced-side down on the tinfoil, then spread the tops with the rest of the sauce. Sprinkle with sesame seeds. Plop the whole thing (fish + foil) on the grill for 15-20m — no need to flip them or anything, just let ’em sit. Try to avoid seriously overcooking them, but it’s hard to screw these up too badly.

Spicy cabbage noodles

  • 1-2 tsp canola or peanut oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp (or so) red pepper flakes
  • 2-3 c shredded napa cabbage
  • Chinese egg noodles (ramen, enough for 2 people)
  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar

Cook egg noodles according to directions then rinse under cold water until cool (to stop them from continuing to cook and get all mushy). I tend to undercook them slightly since they’ll cook more when being stir-fried.

Heat oil in a wok or saute pan until hot but not quite smoking. Throw in the ginger, garlic, and red pepper flakes and stir fry those for 2-3 mins. Toss in shredded cabbage and stir fry until wilted, another 3-4 mins. Add in cooked noodles and continue stir-frying until those are heated through. Add soy sauce and vinegar, toss until everything is coated and yummy.

Divide cabbage noodles on to two plates and top with salmon filets.


One thought on “Grilled hoisin salmon & spicy cabbage noodles

  1. I started the barbecue off medium-hot, around 500 degrees, put the salmon in on tin-foil with a bit of oil and reduced the burners to low, which holds around 400°. Cooked for about 15mins. No flipping as deb says. It was delicious!

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