Asian BBQ Salmon

This recipe was adapted from a friend of mine who is the lead chef at a Kosher caterer.  He made the best short ribs and I asked him the ingredients he used.  This recipe was adapted, or should I say, whatever I could actually remember and used on salmon.

The key to this preparation is that there are 2 steps to create the flavor.  1st, the salmon was marinated in Asian spices with a kick of chili paste.  After marinating, the fish was charred in a skillet and then immersed in a sweet BBQ sauce and baked to finish off.  The flavors were more intense this way.  It also had that unique edge where it starts of sweet in your mouth and when it gets to the back the spice kicks up.  How fun!

Recipe
Asian BBQ Salmon:
Marinate:

1. In a mini-food processor, add 1/4 of a plum, 1 tbsp fresh chili paste, 2 tbsp worcestershire sauce, 1 tbsp soy sauce, about an inch of fresh ginger, 3 cloves of garlic, 2 tbsp BBQ sauce (Sweet Baby Ray’s), 2 tbsp honey, 1/4 cup chicken stock, 2 tsp Chinese 5 spice, pinch of salt and pepper; mix well
2. Pour over 3 salmon fillets in a freezer bag and  place in a fridge for at least an hour

BBQ Sauce:

1. In a sauce pan, combine 1/2 ketchup, 2 tbsp brown sugar, 1 1/2 plums diced, 1 tbsp worcestershire sauce, 1 tsp soy sauce, 1/4 cup orange juice, 1/2 tsp red pepper flakes and 2 pinches of salt and pepper
2. Bring to a boil and reduce to a simmer and let reduce by about 1/4

Salmon:

1. Heat an iron skillet on medium high; put in 3 tbsp olive oil and let get really hot
2. Take the salmon (be sure to remove the salmon from the fridge for at least 15 minutes before cooking) and sear 2 – 3 minutes on each side
3. Pour in the BBQ sauce and place in a 325 degree oven for 10 minutes
4. I actually removed the salmon from the oven and put back into another pan and cook maybe 1 minute on each side to get some caramelization of the sauce
5. Upon plating, I spooned more sauce.