Ingredients
2 8-ounce boneless salmon steaks (as described above…or filets, if that’s what you have)
Spice Crust:
1 tsp ground coriander
2 tsp sesame seeds
1/2 tsp ground ginger
1/4 tsp lightly ground Szechuan peppercorns (or black peppercorns)
1/2 tsp salt
2 tsp Asian sesame oil
Glaze/Marinade:
1/2 cup hoisin sauce
1/4 cup orange juice
1 tsp grated orange rind
1/2 tsp red Curry Paste (or other hot chili paste)
1 large garlice clove minced
1 tbsp minced ginger root
1 tbsp minced scallions - white part
Preparation
Combine dry spices for the rub, lghtly coat both side of each salmon steak with the sesame oil, and then dust with the spice rub and press with fingers to evenly distribute. Chill while preparing marinade.
Combine marinade/glaze ingredients in small saucepan and bring to a boil, reducing slightly to thicken. Remove from heat and bring to room temperature. When cooled, brush both sides of fish and reserve the rest for brushing during cooking and serving as a sauce.
Broil the fish for 8-10 minutes total, depending on thickness, turning once, and brushing it with the marinade at a couple of intervals. Heat the remaining marinade to use as a sauce for serving.
A garnish of slivered scallions makes a nice finishing touch.
