Serves: 6
Prep Time: 40 minutes
2 centre-cut salmon filets (each about 2 lbs/900 kg)
¼ cup hoisin sauce
¼ cup white wine
2 tbsp balsamic vinegar
2 tbsp vegetable oil
1 tbsp hot Asian chilli sauce
Salt and pepper to taste
For Ginger Mint Mayonnaise
1 cup packed fresh mint leaves
½ cup coarsely chopped green onions
¼ cup ginger
1 lime, zest and juice
½ cup mayonnaise
¼ cup plain yogurt
Salt and pepper to taste
Place salmon skin side down on aluminium foil and preheat oven to 450.
Combine hoisin sauce, wine, vinegar, oil, chilli sauce, salt and pepper. Spread over salmon. Marinate for a few minutes or as long as one hour.
Roast salmon for 15 to 25 minutes. Let sit for about 5 minutes.
Prepare mayonnaise – combine mint, green onions, ginger, lime zest, and lime juice in a food processor and pulse until chunky. In a bowl, stir this mixture into mayonnaise and yogurt. Season with salt and pepper.
Serve salmon with mayonnaise on the side.