This salmon goes great with the Garlic Mashed Potatoes or with the Blood Orange Salad.
4- 6 ounce pieces King Salmon
½ cup Hoisin sauce
½ teaspoon fresh garlic, minced
½ teaspoon fresh ginger, minced
¼ teaspoon garlic chili sauce
1 teaspoon seasoned rice vinegar
1 teaspoon dry sherry
1 teaspoon low-sodium soy sauce
½ teaspoon sesame oil
1 teaspoon brown sugar
1. Add all ingredients except the salmon to a large bowl and whisk together until smooth. Separate out half of the sauce into a small bowl and set aside. Add the salmon to the large bowl and coat each piece with sauce. Cover the bowl and refrigerate for two hours.
2. Heat the grill to medium-high heat for 5 minutes until the grill is very hot. Spray the grill with non-stick spray, place each piece of salmon on the grill skin side down, and grill for approximately 4 to 5 minutes or until charred. Using a large spatula, carefully turn each piece over to the other side. Remove the salmon from the grill to a pan and brush with the remaining sauce. Cover the pan with foil and let sit for 5 minutes. Plate the salmon and serve immediately.