Ingredients
2 lb. salmon piece
2 tbsp. hoisin sauce
2 tbsp. white wine
1 tbsp. balsamic vinegar
1 tsp. Asian chilli sauce
1 tbsp. vegetable oil
Salt and freshly ground pepper
1/2 c. fresh mint leaves
1/4 c. chopped green onions
1 tsp. grated lime rind
1 tbsp. lime juice
1/4 c. mayonnaise
2 tbsp. yogurt
Preparation
Step 1Place salmon on foil-lined baking sheet. Combine hoisin, wine, vinegar, chilli sauce, vegetable oil, salt and pepper. Spread over top and sides of salmon. Marinate for 1 hour or up to 4 hours refrigerated. Preheat oven to 450 °F (220 C).Step 2Bake salmon about 15 to 25 minutes (depending on thickness) or until white juices just begin to appear on the side. Remove from oven and place salmon on platter.Step 3To make mayonnaise combine ginger, mint leaves, onions, lime rind and juice and process until slightly chunky. Combine mayonnaise and yogurt and stir in ginger mixture. Season with salt and pepper.Step 4Decorate platter with mint leaves and lime slices. Serve mayonnaise on the side.
