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Try this sweet-and-sticky (in a good way) Salmon, served on top of a bed of rice with your choice of side veggie which gets the same glaze. This recipe for Chinese-style BBQ Salmon Bowls was modified specifically for Wild For Salmon to use their Wild Salmon.
The term Chinese-BBQ is a little misleading because it is not actually cooked on a barbeque grill. In Hong Kong, the average person eats Siu Mei, meat roasted on an open fire or wood burning stove, nearly twice a week. The inspiration dish here was the Cantonese pork dish, Char Siu, but it was converted to be more accessible to the average kitchen and to take advantage of the flavor profiles which pair so well with Salmon.
One great thing about Wild Salmon for this dish is that it is a hearty fish which holds up to the counterpart dish which uses pork, but since the fish flakes apart, you don’t need a knife to eat this meal. And that means less dishes!
[[ recipeID=recipe-8lrtmuh7b, title=Chinese-Style BBQ Salmon Bowls ]]
AUTHOR PROFILE
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
