Skip to content
Downeast Far East Kitchen banner

July 4 Roast Salmon, Peas & Potatoes

Chris and Jeff make a classic July 4 Downeast combination, Salmon, Peas & Potatoes!

BBQ Roasted Salmon

  • 4 cloves Garlic, smashed and minced
  • 4 “coins” Ginger, smashed and minced 2-3 tablespoons
  • 2-3 tablespoons Hoisin Sauce
  • 1-1.5lb salmon fillet, pin bones removed
  1. Preheat a cast iron platter or pan in a bbq grill (cover on). Plan the platter away from the heat (ie on a shelf or indirect heat)
  2. Score the salmon about half way through. Cross hatch your score lines creating a diagonal did with 1″ squares
  3. Fill the score lines with the smash garlic and ginger, then top the salmon with the hoisin sauce.
  4. Place the fillet onto the platter, cover your bbq grill and allow to cook for about 10 minutes (no peeking!)

Stir Fried Peas & Potatoes

  • 1 large russet potato, julienned
  • 1 large sweet potato, julienned
  • 1 large carrot, julienned
  • 1 1/2 cups Sugar Snap Peas
  • 1-2 teaspoons Sichuan Peppercorn oil
  • oil or fat for stir frying
  1. Stir fry the ingredients. Start with what takes the longest to cook — the potato, then add the carrot after a minute or so, then the sweet potato after another minute. Finally add the peas.
  2. Drizzle 1-2 tsp of Sichuan peppercorn oil over the vegetables and serve!

Visit the Downeast Far East Kitchen series on YouTube and subscribe!

Leave a Reply