Friday, April 25, 2014
Salmon with Hoisin Barbecue Sauce
Since I have come to eat Salmon on average about once per week, I have been experimenting with preparing it many different ways and with a variety of flavors and techniques so as not to get bored. I have grilled it, pan seared it, cedar planked it, coated it in crispy panko and poached it. Last night I tested out this simple oven roasted salmon filet with a hoisin barbecue sauce which was outstanding. A terrific blend of sweet, salty, tangy and spicy. Make sure to save any leftover sauce! Mine is going to be the based of a BBQ chicken pizza tonight.
Hoisin BBQ Sauce
1/2 onion, diced
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1/2 cup ketchup
1/2 cup hoisin sauce
2 tablespoons soy sauce
1-2 tablespoons Asian hot sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
In a saucepan, saute the onions, ginger and garlic over medium heat with two tablespoons of canola oil until soft and translucent. Add remaining ingredients and stir well to combine. Bring to a boil and reduce to a simmer. Let cook for just 5-10 minutes for flavors to combine and the sauce to thicken. Remove from heat and set aside.
Preheat the oven to 425 degrees. Place a salmon filet on a parchment lined roasting pan (makes for easy clean up). Season the fish with salt and pepper and brush with hoisin barbecue sauce. Bake in the oven for approximately 12-15 minutes. Let rest about 5 minutes before serving.
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