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)