Grilled Glazed Salmon and Scallops
Did you know that grilling is considered “seasonal”? I didn’t. Luckily Nate shares this sentiment, and don’t be surprised if you see recipes for grilled food popping up in the middle of December or January. Who cares if it’s not as warm as it used to be? Some food just tastes better grilled, and there is no reason to ignore an excellent piece of cooking equipment for half the year.
With that, I present to you our latest grilled seafood creation. This recipe is technically called Shellfish Skewers with Equatorial Glazing and Dipping Sauce. Epicurious provides this explanation: “The soy-based sauce for these kebabs draws its various intensely flavored ingredients-cilantro, garlic, ginger and chilies-from the equatorial hot zone, where weather and food alike are fiery,” which made me snort with laughter. I think it’s the “equatorial hot zone, where weather and food alike are fiery” that really got me.
Here is my “equatorial” sauce:
It was good, but nothing that made me feel like I’d been transported to a “hot zone.” I also left out a couple of the ingredients because I forgot to buy them when I went to the store (oh, the dangers of shopping without a list…).
Isn’t Hot Zone also the name of a book about Ebola or some other hemorrhagic fever?
The great thing about this glaze is that you can put it on just about any kind of protein. We used salmon rather than shrimp, and I’m sure it would even be good on chicken or flank steak. If it was more liquidy you could probably even use it as a marinade… I’ll have to try that next time.
The scallops turned out particularly well, as the glaze caramelized and added some sweetness. Nate also grilled hamburgers, leaving me to eat the seafood by myself. That being said, we had a lot of seafood left over, and a couple days later we used it to make a seafood alfredo. In hind sight, it’s too bad I can’t post about that because it was really good. Perhaps even better than the grilled seafood. Then again, when is an alfredo ever not good?
Scallops and Salmon with Equatorial Glaze
(Adapted from Bon Apetit, 1995)
- 1 tablespoon peanut oil
- 1 jalapeño chilies, minced
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove
- 1/3 cup dry white wine
- 3 tbsp cup soy sauce
- 3 tbsp (packed) dark brown sugar
- 1 teaspoons cornstarch
- 1 tsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 12 large sea scallops
- 2 salmon fillets (about one pound)
Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Put scallops on skewers. Brush both sides with 1/2 cup sauce; brush salmon with sauce as well. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.