Salmon with Asian Hoisin Glaze and Vegetable Sushi

It was time to have a healthy dinner last night.  After looking back at some of my recent meals, I realized I have been heavy on the beef of late.  Our local supermarket, Martin's, gets fresh seafood delivered on Monday, Wednesday and Friday, so I decided it was time for some salmon.  On my way to the seafood counter, I passed the sushi bar and a brown rice inside out vegetable sushi roll caught my eye.  The perfect side dish for my Salmon with Asian Hoisin Glaze. 

I added 1/4 cup of Hoisin Sauce (similiar to an Asian BBQ sauce and found in most supermarkets), 2 tablespoons of soy sauce, 1 teaspoon of Asian chili garlic sauce, 1 tablespoon of rice wine vinegar and 1 tablespoon of honey to a mixing bowl and stirred to combine. 

Preheat the oven to 425 degrees. Heat a skillet over medium high heat and add a small amount of canola oil to the bottom of the pan (just enough to coat the pan).  Prepare the salmon filet by thoroughly drying the skin (for maximum crispiness) and season with salt and pepper.  Place the salmon, skin side down to the skillet without moving for about 2-3 minutes. Brush liberally with the Asian Hoisin Glaze and transfer the skillet to the oven.  Cook for about 12 minutes basting 2-3 times.  Remove from the oven, transfer the salmon to a serving plate and allow to rest for 5-10 minutes.  Serve with a bit of soy sauce, a dollop of wasabi and a pile of pickled ginger.