Asian Salmon

Monday, 22 February 2010 11:48

2 cloves garlic, minced

1 tbsp gingerroot, grated

3 tbsp Hoisin sauce

2 tbsp olive oil

1 tbsp freshly squeezed lemon juice

Ground pepper to taste

¾ pound (approximately) salmon fillet

Finely chop the scallion, mince the garlic, and put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk with a fork to combine the ingredients.

Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand for 30 minutes at room temperature or overnight in the refrigerator.

Preheat the oven to 375ºF.

Remove the salmon from the marinade, letting the excess drip off, and then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 min. Or, cook on an outdoor grill.

Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula and serve, discarding skin.

Note: This recipe doubles or triples easily.

Servings: 2

Calories: 160 per serving

Calcium per serving: 28 mg

Vitamin D per serving: 988 IU made with wild-farmed salmon

Recipe adapted from SOS Cuisine®