If you leave the salmon pieces whole, this makes an impressive entré.  Just use a larger diameter bread to serve the piece.

Ingredients:

• 8 7-8 oz salmon fillets (the ones in the freezer section in a bag)
• 4 Tab hoisin sauce
• 4 Tab soy sauce
• 2 Tab fresh lime juice
• 1 Tab honey
• ½ tsp chili flakes, to taste
• 4 cloves garlic, minced
• 1 Tab grated ginger
• ½ c Miracle Whip
• 2-3 green onions, finely sliced or chopped (keep white and green separate)
• 1 baguette, cut into ¼ inch slices

Directions:

1. In a bowl combine the hoisin sauce, soy sauce, lime juice, honey, and chili flakes.
2. Stir well to dissolve the honey.
3. Add the ginger, garlic, and white parts of the green onion (save the green parts for serving).
4. Briefly rinse salmon fillets.
5. Pat dry.
6. Dredge the salmon, turning pieces in the sauce to saturate.
7. Place pieces in a foil lined, rimmed baking sheet.
8. Cut each fillet into half lengthwise and then into 5 crosswise. Leave close together.
9. Cover with foil and allow to marinate in your refrigerator at least 30 minutes or longer.
10. When getting close to your desired cooking time, preheat oven to 350°.
11. Bake at 350 degrees 20 minutes, or until sauce is lightly bubbling and salmon has firmed up (inner flesh turns from translucent to opaque when nicely cooked).
12. Remove from oven.
13. Spread baguette slices with Miracle Whip and toast on one side.
14. Place a piece of salmon on each piece of baguette.
15. Spoon some of the sauce over each piece
16. Top with a sprinkling of reserved green onion.

Serves Makes 80 pieces

Source About.com Thai Food, Darlene Schmidt, Patassy Vineyard