A cold salmon that has flavour as well as texture. Roasting the salmon gives a firmer texture than poaching as well as being easier to do.
2 pounds salmon tenderloins
¼ cup hoisin sauce
¼ cup white wine
2 tablespoons balsamic vinegar
1 tablespoon Asian chilli sauce
2 tablespoons vegetable oil
Salt and freshly ground pepper
Ginger Mint Mayonnaise:
¼ cup drained pickled ginger, chopped
1 cup mint leaves
½ cup chopped green onions
1 teaspoon grated lime rind
3 tablespoons lime juice
½ cup mayonnaise
¼ cup plain yoghurt
Sprigs of mint
Place salmon on foil-lined baking sheet.
Combine hoisin, wine, vinegar, chilli sauce, vegetable oil, salt and pepper. Spread over top and sides of salmon. Marinate for 1 hour or up to 4 hours refrigerated.
Preheat oven to 450 F.
Bake salmon about 16 to 25 minutes (depending on thickness) or until white juices just begin to appear on the side. Remove from oven and place salmon on platter to cool. It will continue to cook as it cools.
To make mayonnaise combine ginger, mint leaves, onions, lime rind and juice and process until slightly chunky. Stir into mayonnaise and yoghurt. Season with salt and pepper.
Decorate platter with mint leaves and lime slices. Serve mayonnaise on the side. Serves 8