In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

　　

Ingredients

Makes 6 (main course) servings

　　4 ripe plums, unpeeled, pitted and finely diced

　　2 tablespoons fresh ginger, peeled and minced

　　1/4 cup unseasoned rice wine vinegar

　　6 (8-ounce) salmon fillets with skin

　　3 tablespoons olive oil

　　1 tablespoon kosher salt

　　2 tablespoons freshly coarse-ground black pepper

　　1/2 cup hoisin sauce

　　1/4 cup scallions, white and green parts, thinly sliced

　　3 tablespoons sesame seeds, toasted

　　

Step 1

In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.

　　

Step 2

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

　　

Step 3

Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.

　　

Step 4

Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.