Zutaten für Baconwrapped Hoisin Salmon
- 4 (6 ounce) boneless, skinless salmon fillets
- 8 slices bacon
- to taste salt and ground black pepper
- 1/4 cup hoisin sauce
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 clove minced garlic
- 1 teaspoon grated ginger
- cooking spray
- hot cooked rice noodles
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Zubereitung von Baconwrapped Hoisin Salmon
- Preheat oven to 425°F (220°C). Lightly grease a broiler pan with cooking spray.
- Rinse salmon fillets under cold water and pat completely dry with paper towels.
- Wrap each salmon fillet with 2 strips of bacon and secure with toothpicks.
- Season generously with salt and pepper.
- In a small saucepan, whisk together 1/4 cup hoisin sauce, 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon ketchup, 1 clove minced garlic, and 1 teaspoon grated ginger.
- Cook over medium heat, stirring occasionally, until gently warmed and combined (about 2-3 minutes).
- Place the bacon-wrapped salmon fillets on the prepared broiler pan. Pour half of the hoisin sauce mixture over the salmon.
- Bake for 10-12 minutes, or until the salmon is cooked through and the bacon is crispy.
- Serve the salmon immediately over a bed of cooked rice noodles. Drizzle the remaining hoisin sauce over the top.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
90g
Fat
21g
Carbs
9g
