Recipes for "hoisin glaze"

Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic).

Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.

Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler. Lightly grease a foil-lined broiling pan with vegetable oil.

Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade.

Broil until done, about 5 to 10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.

Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.

Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with a thin layer of glaze, reserving the rest of the glaze for later. Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. 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. Sprinkle with sesame seeds if you want to be fan-say.