- 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 wine vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 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 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. Coat grill rack with cooking spray before starting the grill. Grill salmon, uncovered, over medium heat for 5 minutes; brush with sauce. Turn; grill for 3 minutes. Turn and brush with remaining sauce; 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.
Reviews forAsian Salmon Medallions
"this would be great with a Jasmine rice, I make mine with half water half coconut milk. It is so good...Suzie Mansfield, ohio"