Outstanding dish perhaps because I love hoisin sauce. I added zucchini, yellow squash, broccoli and a bright red fresno chili for color and heat. Hence no reason to add cayenne pepper. I had no problem with salt. I use Pink Himalayan salt on the vegetables and Borsari citrus salt on the King Salmon. Because I had so many vegetable I roasted them for about 5 minutes. Took them out of the oven, turn them over and then made room for the fish. The only other change I made was increasing the amount of ginger.
I loved this dish! Some say it was too salty. Trick is to not salt the salmon. Hoisin sauce is salty and the lime juice enhanced that. I did however sprinkle just a little sea salt on the Brussel sprouts as the density makes it harder to season. Served with roasted acorn squash seasoned with cumin, cinnamon brown sugar and a little seasoning salt. Drizzled with olive oil before roasting. Served with a good Pinot Noir!
This was a big disappointment. Way too salty and had to scrape off the sauce to finish eating the fish. I halved the brussel sprouts and they still took longer than the fish. Then ended up throwing them out anyway since too salty.
This recipe was delicious and relatively simple to make. The lime juice with the hoisin sauce and garlic/ginger combo added wonderful flavors.