Asian Glazed Wild-Caught Salmon

The wild-caught salmon looked so good at the fish market yesterday that we had to bring some home for dinner.  The wild-caught salmon was a deep rosy color while the farm-raised salmon was a much paler shade.  Preparing the fish with this delicious Asian glaze is so easy.  A side dish of coconut rice with toasted coconut on top was also prepared together with asparagus with just a little orange balsamic vinaigrette to top it off.  A deliciously perfect dinner at the end of a beautiful day.

Ingredients:

6 to 8 ounces of wild-caught salmon fillets for each person

Marinade:
1/4 cup of Hoisin sauce
1/4 cup of Thai Fish Sauce
1/4 cup of honey
2 large cloves of garlic peeled and put through a press
2 tablespoons of lime juice

Note:  This is enough marinade for 1 1/2 to 2 1/2 pounds of salmon.

Directions:

Mix the Hoisin Sauce, Thai Fish Sauce, honey, garlic and lime juice together.  Marinate the salmon, skin side up, in this mixture for at least 30 minutes.

Preheat the oven to 400 degrees.

Turn the salmon over, skin side down, in a baking pan lined with non-stick aluminum foil.  Use a spoon to pour some of the marinade over the fish again.  Bake for 20 to 25 minutes until the flesh at the thickest part flakes easily with a fork.   

Serve with some Thai Coconut Rice.