Hoisin salmon and pilaf

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15 min


4 servings

* PLUS Cooking time: 10 minutes, Roasting Time: 10 minutes
Hoisin salmon and pilaf

Roberto Caruso


  • 4 salmon steaks , at least 1-in. thick
  • 2 tbsp hoisin sauce
  • Topping of pickled ginger
  • 2 to 4 cups chicken broth , or bouillon
  • 1 cup frozen mixed vegetables
  • 1 tbsp dark sesame oil
  • 1 tbsp soy or teriyaki sauce
  • 1 tsp bottled minced ginger
  • 1 tsp bottled minced garlic
  • 3 cups 5-minute rice , or 2 cups converted long-grain rice


  • Preheat oven to 450F (230C). Place salmon on an oiled baking sheet. Spread with hoisin. Place in centre of 450F (230C) oven. Roast 1-inch- (2.5-cm-) thick steaks for 10 minutes and 1 1/2-inch- (3.5-cm-) thick steaks for 15 minutes. Serve with pickled ginger.
  • Meanwhile, in a large saucepan, bring 2 cups (500 mL) broth to a boil if using 5-minute rice or 4 cups (1 L) broth if using long-grain rice. Add vegetables, sesame oil, soy, ginger and garlic. Bring back to a boil. Stir in rice. If using 5-minute rice, turn heat off but leave on element, cover and let stand 5 minutes or until liquid is absorbed. For long-grain rice, cover, reduce heat to low and simmer until rice is tender, from 22 to 25 minutes.

Nutrition (per serving)

  • Calories
  • 646,
  • Protein
  • 39.7 g,
  • Carbohydrates
  • 69.4 g,
  • Fat
  • 21.5 g,
  • Fibre
  • 4.1 g,

Soy, ginger and sesame oil give our pilaf an Asian twist.

Chatelaine tip

Both salmon and rice can be refrigerated and served as an elegant cold lunch the following day.