Heat the oven to 400 degrees or put the BBQ on high.
Pat the fillets dry with a kitchen towel and lay them out on a baking sheet covered with parchment paper, or a tray to take to the BBQ.
In a bowl, mix Hoisin, tamari and sesame oil. For each serving, use 1 tablespoon Hoisin, 1 teaspoon tamari and 1 teaspoon sesame oil— roughly 3:1:1. Hoisin is thick and hard to measure, so use to taste for a nice balance of sweet and salt. The sauce should be thick enough that it does not run off the fillets. Add pepper to taste.
Enrobe your fillets generously with the sauce immediately before cooking. If you sauce them too early, the salt will draw moisture from the fish and the robes will melt away! And that, as they say, is not “good naked.”
Cook for approximately 10 minutes in the oven. On the BBQ, watch the coating closely to be sure it doesn’t burn, and reduce heat if it seems to be caramelizing too quickly.
Pair with a side of brown rice and bitter greens such as kale.
Pink salmon has been a much under-valued fish, but consumers are starting to realize that it is an affordable, delicious and healthy fish choice, with a subtle flavour. With more of the product coming to market fresh and frozen, you should easily be able to find it in your grocery store.
Did you know that farmed salmon producers actually use petrochemical dyes to give their salmon’s flesh it appetizing pinkish colour? Click here to lean more!