Sunday, October 19, 2014 N. R. 0 Comments

  • ½ cup low sodium soy sauce
  • ½ cup water
  • ¼ cup hoisin sauce
  • 2-3 cloves garlic
  • 1 1-inch piece fresh ginger
  • 2 tablespoons honey
  • 2 limes
  • 1 lb. salmon - wild caught if you have access to it
  • 1 tablespoon sesame oil
  • sesame seeds for topping
Served with a simple little salad (spinach, carrots, edamame, cilantro, and peanuts) tossed with sesame oil, lime juice, salt, and a touch of honey.

Serves: 4

Hoisin Glaze
1.   Puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. 

2.   Transfer to a skillet over medium high heat. 
3.   Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.

1.   Preheat the oven to 350 degrees. 

2.   Cut the salmon into four pieces. 
3.   Pour the sesame oil into a baking dish (I'd recommend nonstick) and arrange the salmon in the pan. 
4.   Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. 
5.   Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. 
6.   When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. 
7.   Sprinkle with sesame seeds if you want to be fan-say.

*Nutrition information only includes about two-thirds of the glaze - the amount that was actually used in the recipe, the rest was extra. Recipe/photos spotted at Pinch of Yum!