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Asian Salmon Medallions

Asian Salmon Medallions
For a special occasion or fancy weeknight supper, try these pretty salmon rounds from our Test Kitchen. Stuffed with a refreshing onion mixture and brushed with a sesame-flavored sauce, the grilled medallions have a delightful sweet and savory taste.
4 ServingsPrep: 35 min. Grill: 10 min.

Ingredients

  • 1/3 cup finely chopped onion
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 4 salmon steaks (1 inch thick and 6 ounces each)
  • 3 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil

Directions

  • In a small bowl, combine the onion, chives, parsley and garlic; set
  • aside. Soak kitchen string in water.
  • Using tweezers or small pliers, remove pin bones from salmon by
  • pulling the bones out at an angle. To debone salmon for rolling,
  • start at one end of the stomach flap and cut between the bones and
  • all the way toward the backbone.
  • Cut around the backbone and the small bone above it, cutting all the
  • way up to, but not through, the skin holding the two sides together.
  • Repeat on the other side so the center bones are completely
  • separated from the salmon steak.
  • On each steak, trim off about 2 in. of skin from the end of the left
  • stomach flap. Open steaks flat. Spoon onion mixture over salmon.
  • Fold left side over filling. Carefully roll up salmon to form a
© Taste of Home 2012

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Asian Salmon Medallions (continued)

Directions (continued)

  • circle. Wrap soaked kitchen string around the salmon rolls and tie.
  • In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame
  • oil. Set aside 1 tablespoon sauce for serving. Using long-handled
  • tongs, moisten a paper towel with cooking oil and lightly coat the
  • grill rack.
  • Grill salmon, uncovered, over medium heat or broil 4 in. from the
  • heat for 4 minutes on each side; basting frequently with reserved
  • marinade. Turn salmon and grill 2-3 minutes longer or until fish
  • flakes easily with a fork. Remove and discard string. Drizzle salmon
  • with reserved sauce. Yield: 4 servings.
Nutrition Facts: 1 serving equals 380 calories, 20 g fat (4 g saturated fat), 100 mg cholesterol, 168 mg sodium, 14 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012