1/4 cup hoisin sauce
3 tablespoons frozen orange juice concentrate
1 1/2 tablespoon minced ginger
1 tablespoon honey
2 tablespoons mirin
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
4-6 ounce salmon fillets
In a baking dish, combine hoisin, orange juice concentrate, ginger, honey, mirin, soy sauce and sesame oil. Add salmon fillets and turn to coat. Cover with plastic wrap and refrigerate for 1-4 hours, turning the fillets every 30 minutes.
Preheat the oven broiler and place a stainless steel rack in a rimmed baking sheet and coat with cooking spray.
Place the salmon fillet on the rack and spoon the marinade on top. Place the salmon on the second oven rack from the top. Broil until the marinade bubbles and caramelizes, 7-10 minutes, or until the marinade bubbles and the edges of the salmon start to brown. Turn off the broiler and let the salmon sit in the residual heat for 5 minutes. Serves 4.
Festive Salad
1 head of lettuce, washed, dried and hand torn
1 avocado, thinly sliced
1/2 sweet red pepper, diced
2 shallots, chopped
1/2 cup tofu, diced
2 tbsp. sesame seeds, roasted
Garlic Dressing
3 garlic cloves, finely sliced
2 tbsp lemon juice
1/4 cup sunflower oil
1/4 tsp dry mustard
1/2 tsp dill
1 tsp dried parsley
Place each salad ingredient in serving dish and set aside.
In a small bowl, combine all garlic dressing ingredients and pour over salad.
