Oven-Baked Salmon with Hoisin and Plum Sauce
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Ingredients40 m servings 342 cals
Original recipe yields 4 servings
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1/2 of the oil in a skillet over medium heat. Cook and stir 1/2 of the garlic and ginger until softened, 3 to 5 minutes. Remove from heat and cool for 10 minutes.
- Grease a baking pan with the remaining oil. Season salmon with salt and pepper and place in the baking pan. Rub cooled garlic and ginger over the salmon.
- Bake in the preheated oven for 12 minutes.
- While the salmon is baking, prepare the hoisin-plum sauce. Melt butter in the skillet; cook and stir remaining garlic and ginger until softened, 3 to 5 minutes. Add rice vinegar and let it cook off. Add oyster sauce and chile paste; bring to a simmer. Stir in hoisin and plum sauces and bring back to a simmer. Pour in chicken broth to loosen up sauce to a lighter consistency. Add soy sauce.
- Cover salmon with the sauce and continue baking until flesh flakes easily with a fork, 5 to 6 minutes more. Garnish with scallions before serving.
- Cook's Notes:
- Substitute honey for plum sauce if desired.
- Substitute any white vinegar for the rice wine vinegar if desired.
- I served this with a sesame noodle salad, which is generally served cold, pan-seared pork dumplings, and my version of Chinese sausage and peppers.
Per Serving: 342 calories; 18.6 g fat; 21.7 g carbohydrates; 21.4 g protein; 64 mg cholesterol; 803 mg sodium. Full nutrition