Roasted Salmon with Teriayaki Hoisin Sauce
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most Served here with her lovely Roasted Root Vegetables with Maple Syrup Dressing and a simple mixed green salad.
Prep time: 10 minutes
Roasting time: 10 minutes per inch of thickness (Ruth’s note: I did an entire side of salmon (about 4lb/ 2kg) which took about 30 minutes. I used an instant read thermometer - 140°F/60°C)
1 ½ lb/680g salmon fillet
Teriyaki Hoisin Sauce:
3 tbsp packed brown sugar
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp water
2 tsp sesame oil
1 tsp garlic, finely chopped
1 tsp fresh ginger, finely chopped
Garnish - (I forgot them this time around)
1 tsp toasted sesame seeds
3 tbsp fresh cilantro or parsley, chopped
1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray (for easy cleanups).
2. Prepare the sauce. Combine all the ingredients for the sauce in a small saucepan. Bring to a boil, reduce heat to low and simmer for 2 minutes or just until mixture thickens.
3. Arrange the salmon on the baking sheet and pour half the sauce over it. (Ruth’s note: because I used such a large fillet – the entire side of salmon – I used almost all the sauce). Bake until tender 10 minutes per 1 inch thickness or until the fish just flakes when tested with a fork. (Ruth’s note: an instant read thermometer will read 140°F/60°C).
4. Gently reheat the remaining sauce and serve over the baked salmon. Garnish with a sprinkling of sesame seeds and parsley or cilantro just before serving.