Hoisin Glazed Salmon Steaks With Zucchini
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Canola oil||1 Teaspoon|
|Asian dark sesame oil||1 Teaspoon|
|Salmon steaks||24 Ounce (4 Steaks, 6 Ounce Each)|
|Zucchini||3 Small, thinly sliced and then cut into thin strips|
|Ground pepper||1 Pinch|
|Toasted sesame seeds||2 Teaspoon|
Stir together the hoisin sauce and sesame oil in a small bowl.
Line a baking sheet with foil and spray with nonstick spray; preheat the broiler.
Sprinkle the salmon with 1/4 teaspoon of the salt and place it on the baking sheet.
Broil the salmon 5 inches from the heat about 3 minutes, then brush it generously with the hoisin mixture and broil again until lightly browned, about 3 minutes.
Turn the fish and broil again for 3 minutes, brush generously with the sauce again, and broil until the fish is just opaque in the center, about 3 minutes.
Meanwhile, heat the canola oil in a large non-stick skillet over medium-high heat.
Add the zucchini, the remaining 1/2 teaspoon salt, and the pepper; cook, stirring, until softened, about 6-7 minutes.
Transfer the salmon to 4 plates, sprinkle each with 1/2 teaspoon sesame seeds and serve with the zucchini on the side.