1/4 cup minced green onion
1/4 cup chopped fresh cilantro
2 tbl minced garlic
1 tbl minced fresh ginger
1 teaspoon minced tangerine peel
1/2 cup freshly squeezed tangerine juice
1/4 cup hoisin sauce
2 tbl thin soy sauce
2 tbl honey
1 tbl dark sesame oil
1 tbl white wine vinegar
1 tbl Asian chili sauce (more to taste)
1 tbl toasted white sesame seeds
Blend all ingredients well and reserve 1/4 cup marinade for brushing over the salmon while grilling. Marinate the salmon for about an hour in the fridge. I didn’t discard the marinade after removing the salmon from it but instead placed it in a sauce pan and reduced it slightly. After grilling the salmon I spooned a small amount of the reduced sauce over each salmon filet and served.
Its dish was even more popular than the grilled duck breasts with the Cabernet sour cherry sauce although I preferred the duck.