{"id":1141,"date":"2014-11-24T07:25:15","date_gmt":"2014-11-24T14:25:15","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1141"},"modified":"2016-02-11T14:50:47","modified_gmt":"2016-02-11T21:50:47","slug":"salmon-in-an-asian-soy-honey-ginger-sauce-easy","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/salmon-in-an-asian-soy-honey-ginger-sauce-easy.html","title":{"rendered":"Salmon in an Asian Soy-Honey &amp; Ginger Sauce (Easy!)"},"content":{"rendered":"<p class=\"western\"><em>If you leave the salmon pieces whole, this makes an impressive entr\u00e9. \u00a0Just use a larger diameter bread to serve the piece.<\/em><\/p>\n<h3 class=\"western\">Ingredients:<\/h3>\n<ul>\n<li>8 7-8 oz salmon fillets (the ones in the freezer section in a bag)<\/li>\n<li>4 Tab hoisin sauce<\/li>\n<li>4 Tab soy sauce<\/li>\n<li>2 Tab fresh lime juice<\/li>\n<li>1 Tab honey<\/li>\n<li>\u00bd tsp chili flakes, to taste<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>1 Tab grated ginger<\/li>\n<li>\u00bd c Miracle Whip<\/li>\n<li>2-3 green onions, finely sliced or chopped (keep white and green separate)<\/li>\n<li>1 baguette, cut into \u00bc inch slices<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a bowl combine the hoisin sauce, soy sauce, lime juice, honey, and chili flakes.<\/li>\n<li>Stir well to dissolve the honey.<\/li>\n<li>Add the ginger, garlic, and white parts of the green onion (save the green parts for serving).<\/li>\n<li>Briefly rinse salmon fillets.<\/li>\n<li>Pat dry.<\/li>\n<li>Dredge the salmon, turning pieces in the sauce to saturate.<\/li>\n<li>Place pieces in a foil lined, rimmed baking sheet.<\/li>\n<li>Cut each fillet into half lengthwise and then into 5 crosswise. Leave close together.<\/li>\n<li>Cover with foil and allow to marinate in your refrigerator at least 30 minutes or longer.<\/li>\n<li>When getting close to your desired cooking time, preheat oven to 350\u00b0.<\/li>\n<li>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).<\/li>\n<li>Remove from oven.<\/li>\n<li>Spread baguette slices with Miracle Whip and toast on one side.<\/li>\n<li>Place a piece of salmon on each piece of baguette.<\/li>\n<li>Spoon some of the sauce over each piece<\/li>\n<li>Top with a sprinkling of reserved green onion.<\/li>\n<\/ol>\n<p><b>Serves<\/b> Makes 80 pieces<\/p>\n<p align=\"LEFT\"><b>Source <\/b>About.com Thai Food, Darlene Schmidt, Patassy Vineyard<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>If you leave the salmon pieces whole, this makes an impressive entr\u00e9. \u00a0Just 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 \u00bd tsp &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/salmon-in-an-asian-soy-honey-ginger-sauce-easy.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Salmon in an Asian Soy-Honey &amp; Ginger Sauce (Easy!)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,21,39],"tags":[75],"class_list":["post-1141","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","category-food-for-fifty","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1141"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1141\/revisions"}],"predecessor-version":[{"id":2955,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1141\/revisions\/2955"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}