Simply Asian

If you are watching your salt intake, this is probably not the meal for you. But, if you are not, this is a super easy and super delicious meal: salmon or tofu in hoisin and sesame seeds with spinach and carrots in an Asian sauce and pre-made potstickers. You can add some steamed rice to the meal if you want a little more, but I had plenty to eat without the rice. To make the spinach and carrots, we simply sauteed the spinach with peeled carrots in a tiny bit of olive oil and then added a splash of soy sauce, sesame seeds, and a heaping spoonful of chile and garlic hot sauce. It made for the perfect accompaniment to the tofu and salmon.

Salmon with Hoisin Glaze (Cooking Light, August 2009)

I would have the tofu sit in the glaze a little longer than the salmon so it can really soak in the flavor. I really suggest using the lemon rind strips; they add a ton of flavor and freshness.

2 Tbs. hoisin sauce
2 tsp. low-sodium soy sauce
1/2 tsp. dark sesame oil
4 (6-oz.) skinless wild salmon filets
cooking spray
1 tsp. sesame seeds
lemon rind strips (optional)

1. Preheat oven to 400.
2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400 for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.