Rose Reisman's Baked Salmon with Teriyaki Hoisin Sauce

HomeClinics & ProgramsELLICSR KitchenRose Reisman's Baked Salmon with Teriyaki Hoisin Sauce

Skill Level	Easy

Preparation Time	5 minutes	Total Time	20 minutes
Servings	6	Cost Per Serving	$5.25

1 1/2 lbs (6 fillets)	Salmon (preferably coho, sockeye, wild Pacific, wild Alaskan or organic Atlantic)
3 tbsp	Packed Brown Sugar
2 tbsp	Low-Sodium Soy Sauce
1 tbsp	Rice Wine Vinegar
1 tbsp	Hoisin Sauce
1 tbsp	Water
2 tsp	Sesame Oil
2 tsp	Cornstarch
1 tsp	Garlic, finely chopped
1 tsp	Ginger, finely chopped
1 tsp	Sesame Seeds
3 tbsp	Chopped Cilantro or Parsley

Preheat the oven to 425 degrees F.
Line a rimmed baking sheet with parchment paper.
Combine the brown sugar, soy sauce, rice vinegar, hoisin sauce, water, oil, cornstarch, garlic and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes or just until the mixture thickens.
Place the salmon on the prepared baking sheet and pour half the sauce over it. Bake for 10 minutes per inch of thickness or until the fish just flakes when tested with a fork.
Gently reheat the remaining sauce and serve over the baked salmon. Garnish with the sesame seeds and cilantro or parsley before serving.

PDF link to nutrition facts for Rose Reisman's Baked Salmon with Teriyaki Hoisin Sauce

Are you getting 2-3 servings (1 serving = 2.5 ounces or the size of a deck of cards) of fatty fish each week? Eating salmon and other fish rich in omega-3 fatty acids is associated with a lower risk of heart attack, stroke and several types of cancer. These foods may also help to reduce inflammation, especially in the joints.
Salmon contains calcitonin, a protein that may help keep a healthy balance of collagen and minerals in bones and tissues.
Getting more omega-3s from fatty fish is associated with a reduced risk of depression. Studies have also suggested that eating fatty fish several times each week may help older adults to preserve memory over time.