Preheat oven to 425 F. In a dish just large enough to hold salmon, whisk hoisin with maple syrup, chili sauce, dijon and sesame oil. Place salmon, skin-side up in mixture. Let marinate while preheating oven. Line a baking sheet with foil. Oil the foil. Place salmon on foil, skin side down. Spoon any remaining maple mixture on salmon.
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Roast until salmon is just cooked and begins to flake, 15 to 18 minutes. Using a large spatula, carefully remove salmon from tray, leaving skin on foil. Sprinkle fillet with green onion. Slice into serving size pieces. Excellent served on stir-fried baby bok choy or your favourite Asian greens.
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