Hoisin Glazed Salmon

Hoisin Glaze:

Juice of 2 limes

1/4 teaspoon red pepper flakes

1/3 cup low sodium soy sauce

1/3 cup hoisin sauce

1 inch piece fresh ginger (peeled and chopped, 1 1/2)

2 cloves garlic (pressed)

Place all the ingredients for the glaze in a food processor and pulse until smooth.

Place a medium skillet over medium high heat. Add the prepared glaze, reserving 1/4 cup in a small bowl. Simmer until the glaze has reduced and thickened into a syrup, about 15 minutes.

Remove pan from the heat and brush the salmon with a thin layer of the thickened glaze.

Cucumber Slaw:

1 cucumber, sliced

1 red onion, sliced

1 avocado

1 jalapeño

Rice vinegar, splash

Honey

Bang Bang Sauce:

1/2 cup mayo

2 tbsp soy sauce

2 tbsp sweet chili sauce

2 tbsp sriracha

2 garlic cloves, minced

Hoisin Glaze:

Juice of 2 limes

1/4 teaspoon red pepper flakes

1/3 cup low sodium soy sauce

1/3 cup hoisin sauce

1 inch piece fresh ginger (peeled and chopped, 1 1/2)

2 cloves garlic (pressed)

Place all the ingredients for the glaze in a food processor and pulse until smooth.

Place a medium skillet over medium high heat. Add the prepared glaze, reserving 1/4 cup in a small bowl. Simmer until the glaze has reduced and thickened into a syrup, about 15 minutes.

Remove pan from the heat and brush the salmon with a thin layer of the thickened glaze.

Cucumber Slaw:

1 cucumber, sliced

1 red onion, sliced

1 avocado

1 jalapeño

Rice vinegar, splash

Honey

Bang Bang Sauce:

1/2 cup mayo

2 tbsp soy sauce

2 tbsp sweet chili sauce

2 tbsp sriracha

2 garlic cloves, minced