Roast salmon with asparagus

There was a time, we were making this a couple of times a month. Now that I see it here, I'm going to try it again. The sweetness of hoisin sauce and the definite taste of the dark sesame oil really come through for a nice, easy dinner.


    • 4 salmon filets, at least 1 1/4 inches thick, about 1/2 pound each.
    • 1 tbs dark sesame oil.
    • 1 tbs hoisin sauce.
    • 2 bunches asparagus.
    • 284 ml can condensed chicken broth, undiluted.
    • 2 tbls hoisin sauce.
    • 1 tsp dark sesame oil.
    • 1 shallot, finely chopped.
    • 1/2 tsp hot chili-garlic sauce.
    • 1 tbls cornstarch.
    • Sliced green onion.
    • Lime wedges.


    • In a large frying pan, melt 2 tbsp (25 mL) of the butter over medium heat. Add the shallot and cook until transparent.
    • Preheat oven to 450. 
    • Place filets, flesh side up, on a greased foil-lined pan. 
    • Stir 1 teaspoon sesame oil with 1 teaspoon hoisin sauce and rub over flesh side of salmon. 
    • Roast,uncovered, in center of oven for ten minutes per inch of thickness.
    • To prepare sauce, measure undiluted broth, 2 tablespoons of hoisin sauce, 1 teaspoon sesame oil, chili-garlic sauce and cornstarch into a wide frying pan. 
    • Place over high heat and stir constantly until it comes to a boil, about 3 minutes. 
    • Then add all asparagus at once. Cook over high heat, partially covered and stirring partway through, until asparagus is tender, from 3 to 4 minutes.
    • Remove salmon from oven and place each filet on a dinner plate. 
    • Remove asparagus with a slotted spoon and place beside salmon. 
    • Pour sauce over asparagus and salmon and sprinkle with green onions. 
    • Serve with lime wedges for squeezing over top.