As you all know, I frequent Rookie Cookie's food blog frequently...in fact, like every day. You have to go check her out...good food and fun humor. I just can't get enough of it. When she posted this salmon recipe, I ran out that day and bought the ingredients that I didn't have on hand. Namely the hoisin sauce. I had never used this stuff but let me tell you, I will be using it A LOT more now that I have a whole bottle of it. This stuff is awesome...I could drink it right from the bottle...it's that good! I will be trying the marinated steak and the hoisin ribs recipe right off the bottle.
3 Tbsp soy sauce
2 Tbsp hoisin sauce
2 Tbsp olive oil
1 Tbsp lemon juice
2 garlic cloves, minced
2 scallions, minced
1 Tbsp minced ginger
1/4 tsp ground pepper
4 1/2 oz salmon portions, skin on
Combine all ingredients, except for the salmon, in a Ziploc bag. Seal and shake to combine. Open and add salmon. Seal again and squish around so that each salmon portion is coated in marinade. Put in the fridge and let sit for at least 30 minutes and no more than 6 hours. Thirty minutes before cooking, set salmon out to come to room temperature. Set oven to 375 degrees. Spray a large baking sheet with non-stick spray. Place salmon portions on tray, about 2 inches apart. Cook for 15-18 minutes. Remove from sheet and place on a serving platter. Rookie suggested serving it with rice, but since I am trying to watch the carbs and the sauce already has sugar in it, I just served it with steamed brocooli and a green salad.
*Per Rookie's suggestion, I doubled the marinade. Also, I did not have scallions so I just used one yellow onion. And, my salmon didn't have the skin on...I don't buy that kind...that little silvery iridescence just freaks me out.
**I wanted to sprinkle something green over the top of the fish before I took the photo, but didn't have parsley. The only thing I had in the fridge was cilantro. I cut some up and sprinkled it on the fish...mainly just for the picture. Scott ate that piece and said the cilantro was delicious on the fish. Who knew???