Hoisin Sauce Makes It Delicious

Tonight I was working on a "bowl" idea since restaurants are now beginning to serve mixed veggies, meat and starch in bowls, which I love.  I had fresh salmon and Brussels sprouts on hand.  I put some rice in the rice cooker and got busy creating this Asian meal layering rice then vegetables then salmon with a drizzle of the hoisin marinade.

Hoisin salmon and Brussels rice bowl

Hoisin Salmon

2 Tbs hoisin sauce
1 Tbs brown sugar
1 Tbs soy sauce
1 Tbs rice vinegar
1 Tbs sesame oil
1 tsp grated fresh ginger
1/8 tsp red pepper
4 salmon filets
1/4 tsp salt
2 Tbs sliced green onions

Heat oven to 400 degrees.

Combine hoisin sauce, brown sugar, soy sauce, vinegar, sesame oil, ginger, and pepper in a small bowl.  (Set aside 2 Tbs. of the sauce to use for drizzling over finished dish.)

Coat a baking dish with cooking spray, place salmon filets in dish and sprinkle with salt.  Cover fish with sauce.  Bake 15 minutes, basting occasionally.  (While fish cooks, sauté vegetables.) Top salmon with green onions.

Sautéed Brussels Sprouts and Carrots

1 lb. Brussels sprouts
2 medium carrots
1/2 large onion
1 Tbs. vegetable oil
salt

Prepare Brussels sprouts by washing, trimming stem, and removing outer leaves.  Peel carrots and remove outer skin of onion.  In a food processor with grater attachment, grate all vegetables and combine.

Heat oil in a large skillet over medium high heat.  Add vegetables and sauté stirring occasionally.  Add salt to taste.

Assemble Bowl:

In a bowl, add rice, then vegetables and top with salmon.  Pour a bit of reserved sauce over all and top with green onions.