Asian Barbecue Glaze

Asian Barbecue Glaze

I made this glaze today for some salmon that will be cedar-planked on the
grill for dinner tomorrow, so I thought I'd post it.



As the name implies, it's an Asian-inspired glaze that is great on anything
grilled where a little sweet-and-sour eastern influence is welcome. The
cherry preserves and hoisin sauce work magically together, and the white
pepper adds a bit of a spicy finish. It's simple, but it does incredible things.

Ingredients
3 Scallions (green tops only), washed and sliced thin
1/3 cup Cherry preserves
1/4 cup Hoisin sauce
1/4 cup Mirin
1/8 cup Seasoned rice wine vinegar
1/8 cup Water
1/8 tsp Ground ginger
1/8 tsp Ground white pepper
10 drops Sesame oil

Method
Add all of the ingredients, except the water, to a small sauce pan.

Put the pan over medium heat and bring just to a simmer.

Let it simmer for five minutes, then remove from the heat.

Put the sauce in a small bowl or jar and add the water.

Blend with a stick blender for just a few seconds to get rid of any cherry
chunks.

Let cool and use as you would any glaze, and enjoy!

(makes one cup)

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John

Dood! Those look outstanding! I'm convinced that pork tenderloin is some of the most under-appreciated meat.

Nice work!

John

UVaJester said:

Looks good...!!!

PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!

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Thanks for the kind comment about the blog. I appreciate your readership.

John

thirdeye said:

Sounds excellent, be sure and report back ... with pictures.

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FYI - The planks are soaking, so we are mere hours away from Asian Barbecued Salmon bliss. :wink:

John

The planked salmon with the glaze can be seen here.

John