FOR THE SPICY ASIAN BARBECUE GLAZE
4 tablespoons of hoisin sauce
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce.
2 tablespoons of Mirin
1/2 teaspoon chili paste with garlic
1 tablespoon of freshly chopped ginger
The peel and juice of half a lime
1/2 teaspoon garlic powder
Vegetable oil, for brushing
4 (4 oz.) salmon fillets with skin
Thinly sliced green onions, for garnish
Sesame seeds, for decoration
In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic paste, ginger, lime juice and peel, and garlic powder.
Preheat the grill to high and add oil. Place the salmon fillets directly on the grill, skin side down, and cook, 5 minutes. Using a heavy-duty spatula, carefully turn the salmon over and brush with the barbecue sauce. Cook another 2 to 3 minutes or until well cooked.
Top the salmon with more glaze, green onions and sesame seeds to serve.