As The Trout put together the ingredients and they started bubbling on the stove, I KNEW this would be great!! We absolutely loved it and as we ate our glazed salmon, I kept babbling about how great this would taste on chicken thighs, chicken breast, pork...you name it. This sauce is so tasty. We loved it.
We had a sliced cucumber with sesame oil, Kosher salt and ground pepper on the side. The perfect cooling accompaniment.
Try this sauce and if you are lucky enough to have the copy of the January-February Cook's Illustrated be sure to try the Soy-Mustard glaze, the Pomegranate-Balsamic glaze and the Orange-Miso glaze also on this page.
Asian Barbeque Sauce
2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian Chili-garlic sauce
1 teaspoon grated fresh ginger
Whisk ingredients together in small saucepan. Bring to a boil over medium-high heat, simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.
In the last few minutes of grilling our salmon, this beautiful sauce was brushed onto the salmon. It glazed on beautifully, and there was some sauce left to put on the salmon at the table.
We always have the Sriracha Hot Chili Sauce in the refrigerator. My friend in Montana calls it the Rooster Sauce since there is a picture of a rooster on the bottle. This is the best in our estimation and we rarely are without it. At this point, I will also add that we have a Norwegian and German background and no, we do NOT add 2 teaspoons....perhaps 3/4 of a teaspoon. That is hot enough for us without spoiling the flavor of the salmon. Feel free to pour it on if you love it. This sauce is wonderful.
