Salmon and asian sauces always go well together. This hoisin sauce can be made ahead and kept refrigerated and used for other fish, chicken or beef dishes.
RECIPE INSTRUCTIONS
1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil and lightly coat it with cooking spray.
2. Combine the brown sugar, soy sauce, rice vinegar, hoisin sauce, water, oil, cornstarch, garlic and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes or just until the mixture thickens.
3. Place the salmon on the prepared baking sheet and pour half the sauce over it. Bake for 10 minutes per inch of thickness or until the fish just flakes when tested with a fork.
4. Gently reheat the remaining sauce and serve over the baked salmon. Garnish with the sesame seeds and cilantro or parsley before serving.
INGREDIENTS
1 1/2 lb salmon fillet
TERIYAKI HOISIN SAUCE:
3 Tbsp packed brown sugar
2 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp hoisin sauce
1 Tbsp water
2 tsp sesame oil
2 tsp cornstarch
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp sesame seeds
3 Tbsp chopped cilantro or parsley
NOTES
Nutritional Analysis per Serving
Calories 233
Protein 26 g
Fat 10 g
Saturated Fat 1.5 g
Carbohydrates 7 g
Cholesterol 72 mg
Sodium 281 mg
Fiber 0.2 g
Prep Time: 5 minutes
Cook Time: 15 minutes
Make Ahead: Prepare the sauce up to 3 days in advance and keep refrigerated.
Serves 6
Nutrition Watch: Sesame oil is a source of calcium, which helps prevent osteoporosis, migraines and premenstrual syndrome.
