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.

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

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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Good blog.
Blogger Juli P said...
Sounds delicious! I make something similar, except it is made with red current jelly. I'll try the cherry next time...
Anonymous Anonymous said...
I can not wait to try this, sounds great
Blogger Unknown said...
Anonymous - Please let me know what you think.

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