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1
Glaze:
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2
In a medium saucepan, mix all ingrediants except Salmon and lemon. Cook on low heat until a low boil and stir constantly to spread hoisin sauce. Divide lemon in half. One component will be sliced and used in final presentation and the other half will be used in the glaze. Squeeze lemon's juice into mixture and add lemon body to mixture. Low boil until mixture becomes a syrup (35 minutes approximately). Watch carefully and do not let burn.
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3
Upon reaching syrup point, pour into a container and store in refrigerator for 1 hour.
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4
Salmon:
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5
Rinse fresh salmon under cold water, pat dry, and inspect for any bones. Place salmon in bowl with the skin side down. Proceed to salt and pepper the fish according to your taste. Next, spread the glaze over the salmon with a pastry brush. Put in the refrigerator covered for 1/2 hour.
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6
Prepare grill accordingly. Allow the grill to heat for 1/2 hour prior to placing fish.
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7
Place fish on grill skin side down. Spread more glaze on surface of fish.
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8
Allow to cook for 7 minutes per side. (Depends on thickness, fish should be 145 degrees when done)
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9
Allow fish to rest 3 minutes prior to serving.
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10
Prior to presentation, Drizzle glaze on fish. Proceed with adding lemon slices to plate and serve with rice or risotto and your favorite vegetable.
