Alaska Salmon Char Siu with Broccolini & Crispy Rice | Alaska Seafood Marketing Institute
Pink salmon works great for this dish. The flavor is sturdy enough to stand up to the char siu sauce, but not so strong that it overpowers the steamed broccolini or crispy sticky black rice.
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Cooking tools:
- Roasting rack
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Parchment paper
- Plastic wrap
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- ¼ cup brown sugar
- 2 tbsp shaoxing rice wine or sherry wine
- 2 tbsp honey
- 1 tbsp garlic, minced
- ½ tsp 5-spice powder
- ¼ tsp white pepper, ground
- 1 tsp molasses
- 1 tsp toasted sesame oil
- 4 Alaska pink salmon fillets, pin bones & skin removed, 6-8 oz portions
- 4 cups glutinous black rice, cooked
- 4 tbsp butter, unsalted
- Pinch of salt & pepper
- 2 bunches broccolini
- 2 ea green onions, washed, thinly sliced on bias
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