Hoisin Bbq Salmon With Asian Vinaigrette

• 2 pounds Salmon filets
• 1 tablespoon peeled and finely chopped ginger
• 2 small tomatoes, diced
• 3 tablespoons Hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 4 tablespoons canola or grapeseed oil
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon chili garlic sauce(optional)
• 2 tablespoons chopped cilantro(optional)
• 2 cucumbers- thinly sliced
• salt & pepper

1. Cut the salmon into 4 portions and season with salt & pepper. Heat grill to medium-high.
2. Mix 2 Tbs. hoisin sauce with 1 Tbs. water. Set aside to use as glaze for the salmon
3. Combine ginger,tomato,honey,rice vinegar,soy sauce, oil, sesame oil, 1 Tbs. hoisin sauce and optional chili sauce and cilantro in a bowl. Mix well and let stand while the salmon is cooking.
4. In another small bowl, toss sliced cucumbers with salt, pepper and a dash of rice vinegar.
5. Depending on thickness, grill salmon about 5 minutes per side, glazing with Hoisin glaze before turning. Glaze the top of the salmon when turned.
6. To serve: In the center of the plate arrange some of the marinated cucumbers. Place salmon on top of the cucumbers. Spoon the vinaigrette over and around the salmon.

salmon filets, ginger, tomatoes, hoisin sauce, rice vinegar, soy sauce, grapeseed oil, sesame oil, chili garlic, salt

Taken from food52.com/recipes/4535-hoisin-bbq-salmon-with-asian-vinaigrette (may not work)