Grilled Salmon with a Ginger Hibiscus Glaze
Hibiscus syrup makes a beautiful slightly tart base for a glaze (or teriyaki sauce) that can be used as a sauce for fish or meat. With a slightly fruity tangy taste, hibiscus is a spectacular accompaniment to salmon.
Serves 4
Ingredients
4 salmon steaks, grilled
Scallion greens, sliced finely for garnish
For the sauce:
1 cup soy sauce
½ cup hibiscus simple syrup (see below)
1 Tablespoon fresh ginger, grated
1 teaspoon garlic, minced
1 Tablespoon toasted sesame oil
2 Tablespoons mirin
1 Tablespoon sriracha sauce (or chili sauce/pepper flakes)
In a medium-sized saucepan, over medium-high heat combine all sauce ingredients and bring to a gentle boil. Allow to cook until the sauce thickens and slightly caramelizes. Approximately, 10-15 minutes. Watch carefully as you don’t want to burn the sugar. Remove from heat and serve sauce drizzled over grilled salmon steaks with a bowl of jasmine rice, if you have it
Hibiscus Simple Syrup
Many flower varieties have a wonderful perfumed flavor making them a perfect base for flavored simple syrups. Flower syrup can be used to add a hint of floral flavor to everything from cocktails to sauces and desserts. All you need is some water, sugar, and a handful of aromatic flowers. Rose, carnation, lavender, magnolia, violets, elderflower, lilac, and jasmine are some of the flowers that make superb syrups. In particular, hibiscus, with its striking crimson color and tart cranberry taste makes a fantastic syrup.
Ingredients:
2 cups sugar (honey may be substituted)
2 cups hibiscus tea strongly brewed
Pinch of salt (helps bring out the sweetness)
Combine tea and sugar and a pinch of salt in a small saucepan, bring to a gentle boil and cook until a thick syrup forms. Strain the syrup and pour into a sterilized airtight container. Keep chilled in the refrigerator for up to a month.