The hoisin sauce, sherry and soy sauce make a nice counterpoint to the salmon’s richness.
If you don’t have hoisin sauce you can use another purchased barbecue sauce, or regular ketchup. If using ketchup I would add a dash of Worcestershire sauce.
We grill a lot of salmon in the summer and I try to vary … Continue reading.....
One of the things that has changed for me since leaving the U.S., and, in my opinion, for the better, is that I no longer have access to many commercially prepared foods.
Ketchup: yes; mustard, lots (Dijon?!?); mayonnaise, bien sur!.
But things like barbecue sauce, Ranch (or any other) salad dressing, Teriyaki marinade; are just not available here. Occasionally we'll … Continue reading.....