Diva Tasting: Fish and Seafood Week…

Hoisin Salmon with Rice


Cup Reduced-Sodium Soy Sauce

¼ Cup Hoisin Sauce

1 Tablespoon Chili Garlic Sauce

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Grated Fresh Ginger Root

1 Clove Garlic, Pressed

2 Tablespoons Olive Oil

6 (6 Ounce) Skinless, Boneless Salmon Fillet


Step 1 Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9×13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.

Step 2 Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.

Step 3 Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes. Serve with favorite rice and Asian cucumber salad.

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