Julia says that hoisin sauce is her secret ingredient, using it in place of ketchup or BBQ sauce. She likes its sweet, savory, slightly smoky umami quality and this sauce is dynamite on the fish and vegetables!
1smallbroccoli crown(about 1/2 pound), cut into florets
1/4medium cauliflower(about 1/2 pound), cut into florets
1 tablespoonvegetable oil
1green onionchopped (for garnish)
Preheat the oven to 400° F (204° C).
MAKE THE HOISIN-MAPLE GLAZE
In a small bowl, combine the minced garlic, hoisin sauce, lime zest, lime juice, sesame oil, maple syrup, Sriracha and soys sauce. Mix well to combine. Set aside.
FOR THE SALMON & VEGETABLES:
Line a half sheet pan (11"x17") with parchment paper. Cut the salmon fillets into 4 equal portions and arrange in the center of the baking sheet. Pour half of the hoisin glaze evenly over the fish (I used a pastry brush to make sure it was completely covered) and sprinkle with sesame seeds. Reserve the rest of the sauce for serving.
Chop the sweet pepper into 1/2 to 1 inch pieces. Separate the broccoli and cauliflower into small florets. Arrange the vegetables around the fish and drizzle with the vegetable oil. Lightly toss to coat.
Bake for 20 to 25 minutes or until the fish is cooked to your liking. The safe internal temperature for salmon is 145° (63°C) in the United States and 158° (70°C) in Canada.
Serve with reserved hoisin sauce and chopped green onion.