Salmon with Hoisin & Maple

Été 2012
food and drink

BY: Heather Trim

As far as fish go, salmon is fairly strong in flavour and this glaze can take it on. It’s a little bit sweet and spicy with a distinctive Asian feel to it.

3 tbsp (45 mL) hoisin sauce
3 tbsp (45 mL) pure maple syrup
1 tbsp (15 mL) hot Chinese chili sauce
1 tsp (5 mL) each Dijon mustard and dark sesame oil
1 green onion, shredded in lengthwise strips
1½ lb (750 g) piece salmon with skin on

1 Preheat oven to 425°F (220°C).

2 In a dish just large enough to hold salmon, whisk hoisin with maple syrup, chili sauce, Dijon and sesame oil. Place salmon, skin-side up, in mixture. Let marinate while preheating oven.

3 Line a baking sheet with foil. Oil the foil. Place salmon on foil, skin-side down. Spoon any remaining maple mixture on salmon.

4 Roast until salmon is just cooked and begins to flake, 15 to 18 minutes. Using a large spatula, carefully remove salmon from tray, leaving skin on foil. Sprinkle fillet with green onion. Slice into serving-size pieces. Excellent served on stir-fried baby bok choy or your favourite Asian greens.

Serves 4

What to Serve