Hoisin Glazed Salmon

Ingredients

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Lime juice

  Raw

  1 tbsp or 15g

• Hoisin sauce

  Ready-to-serve

  2 tbsp or 32g

• Pink salmon

  Fish, raw

  4 fillet or 1.27kg

• Garlic

  Raw

  1 cloves, minced or 3g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
2. Set the rack in your broiler to about 6-inches underneath the heating element. Turn on the broiler. Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.
3. Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

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