This dish is giving major flavor energy. Flaky, rich steelhead gets the VIP treatment in a savory mix of ginger, sesame oil, and the star of the show—Tan Tan Hoisin sauce (aka sweet, salty perfection). On the side? A crisp, spicy mirin cucumber slaw with a chili crisp kick that keeps things fresh and fiery. It’s a little fancy, a little feisty, and totally unforgettable.
Serves: 4
Difficulty: easy
Prep time: 30 min
Inactive time: 1 hour
Cook time: 15 min.
Allergens: fish, soy, sesame
Ingredients
Ginger Hoisin Steelhead
- 1.5 lb. steelhead, cut into 6 oz. portions
½ c Tan Tan Hoisin
1 T soy sauce
½ t lemon juice
1 t fresh ginger, minced
½ t toasted sesame oil
Spicy Mirin Cucumber Slaw
- ½ large cucumber sliced into thin rounds
¼ c matchstick cut or shredded carrots
¼ t salt
1 t HAB Sweet and Spicy Soy Sauce
1 T mirin
1 t chili crisp
Steps
- Combine hoisin through toasted sesame oil for marinade. Add steelhead fillets, cover and chill for 1 hour.
Meanwhile make slaw
- Combine all cucumber slaw ingredients, mix well and chill for 1 hour.
- Preheat grill. Place salmon fillets upside down on hot grill, cooking 2 minutes until fish releases easily with spatula.
- Turn salmon 90 degrees and cook 3 min more. Flip and cook 4-6 min more until internal temp reaches 140F and fish flakes easily in center.
- Serve immediately with slaw and warm jasmine rice.
