Hoisin-glazed salmon, courtesy of Troy Bellot of Passport Cafe.
-1/2 cup Hoisin sauce
-2 Tbl Sesame oil
-1/4 cup Rice wine vinegar
-2 Tbl Ginger, fresh chopped
-1 1/2 Tbl Garlic, fresh chopped
-1/4 cup Low-sodium soy sauce
-1 Tbl Sriracha
-3 Salmon filets, 6 to 8 ounces each
Pickled onions, make 12 hours in advance:
-3 cup Onions thinly sliced
-Red wine vinegar to cover
-Allspice 4-5 cloves
•Place ingredients in medium saucepan.
•Bring to boil then reduce to gentle simmer.
•Simmer 5-7 min until onions are softened and rich in color.
•Set aside and chill. Store upto 5 days.
•Place all ingredients in small bowl and combine with whisk.
•Transfer glaze to small saucepan.
•Bring to a gentle boil.
•Simmer until glaze consistency reached, usually 1-2 minutes.
•Place flesh side down in heated pan.
•Sear for 2 minutes over medium heat.
•Flip and continue to cook for a minute. Place in oven to finish for 5-8 minutes. Top with glaze 1-2 minutes prior to bring done.
•Generously place any remaining glaze on salmon prior to servingand top with a generous spoonful of drained pickled onions.