0
1/2 cup hoisin sauce
2 tbsp sherry, port or marsala
1 1/2 tsp coarsely ground black pepper
6 to 8 centre-cut skinless salmon fillets, about 1 1/2-in. thick
Stir hoisin with sherry and pepper in a small bowl. To cook salmon, either preheat oven to 450F (230C) or oil grill and preheat barbecue. Cook using one of the methods below. Then serve salmon right away with boiled new potatoes or rice pilaf, and steamed asparagus or broccoli.
To roast: Line a baking sheet with shallow sides, such as a jelly roll pan, with foil. Then oil or coat foil with cooking spray since salmon tends to stick. Brush sauce all over salmon, including sides. Roast, uncovered and without turning, in centre of 450F (230C) oven for 10 minutes per inch (2.5 cm) of thickness. If fish is 1-1/2 inches (3.5 cm) thick, it will need 15 minutes of roasting.
To barbecue: Brush sauce all over salmon, including sides. If preheated grill looks very dry, brush again with vegetable oil. Place salmon on very hot preheated grill. For best look if using fillets, grill the pink side first by placing skin-side up on barbecue. Grill 7 minutes per side for thick fillets and 5 minutes per side for steaks. When turning fish, use a large wide spatula to avoid breaking fillet or steak.
Calories 281, Protein 34.3g, Carbohydrates 7.5g, Fat 11.3g, Fibre 0.5g, Sodium 335mg.
This is an easy entrée to barbecue or roast. A fast stir-and-brush hoisin mixture dresses up salmon for the poshest of parties. Hoisin is a mixture of soybeans, garlic, chilies and other spices and has a slightly sweet taste.