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Hoisin BBQ Salmon with Asian Vinaigrette

July 17, 2011

This is the perfect Friday night, or any weeknight, dinner to make and it fancy enough for entertaining.  The Hoisin

hoisin salmon

vinaigrette is a magical combination that’s light, but gives a ton of flavor to everything.  It’s wonderful for salmon, chicken or drizzled over any grilled vegetables.  I served this with some great garlicky green beans and jasmine rice for a great meal.  This recipe comes from Food 52 and serves 4.


4 salmon filets

1 T peeled and finely chopped ginger

2 small tomatoes, diced

3 T Hoisin sauce

2 T rice vinegar

2 T soy sauce

4 T canola or grapeseed oil

1/2 t toasted sesame oil

1/2 t chili garlic sauce

2 T chopped cilantro

2 cucumbers, thinly sliced

salt & pepper


Cut the salmon into 4 portions and season with salt & pepper.  Heat grill to medium-high.  Mix 2 Tbs. hoisin sauce with 1 Tbs water.  Set aside to use as glaze for the salmon.Combine ginger, tomato, honey, rice vinegar, soy sauce, oil, sesame oil, 1 T hoisin sauce, chili sauce and cilantro in a bowl.  Mix well and let stand while the salmon is cooking. In another small bowl, toss sliced cucumbers with salt, pepper and a dash of rice vinegar. Depending on thickness, grill salmon about 5 minutes per side, glazing with Hoisin glaze before turning. Glaze the top of the salmon when turned. To serve:   In the center of the plate arrange some of the marinated cucumbers. Place salmon on top of the cucumbers. Spoon the vinaigrette over and around the salmon.  Serve with steamed jasmine rice.

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