3976. KUNG PAO BACON

Serves 4


12 ounces bacon, cut into large bite-sized pieces

8 to 10 dried red chilis

5 scallions

2 cloves garlic, minced

1 teaspoon minced or grated ginger

1 red bell pepper, diced

¼ cup unsalted dry-roasted peanuts

Sauce

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

2 teaspoons sugar

1 teaspoon cornstarch

1 teaspoon ground Sichuan pepper

Prepare the sauce: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer to a plate lined with paper towels.

Drain all but 1 tablespoon of bacon grease from the pan. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.

Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Return the bacon to the pan. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

bacon recipe source: Diana Kuan (@dianakuan), Appetite for China, June 24, 2013

3672. DUTCH APPLE BABY with BLACKBERRY HOISIN BACON

serves six


1 lb thick slice bacon

2 large apples

4 tablespoons granulated sugar divided

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 cup unsalted butter

3/4 cup flour

1/2 package salt

1/4 teaspoon ground nutmeg

1 cup milk

1/2 teaspoon vanilla extract

5 large eggs

1 cup blackberry jam

1/4 cup hoisin sauce

2 tablespoons coarse ground mustard

powdered sugar garnish

maple or blackberry syrup

 

For the bacon: Preheat oven 500ºF. Place 10 slice bacon on a parchment lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow bacon to go over sheet pan edges In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoon brown sugar, stir to combine. Spoon about 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process. To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon. Place pans in oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned. Remove from oven and set aside until ready to use. Reduce oven heat to 400ºF. Brown remaining bacon slices and crumble for garnish.

 

For the batter: Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoon sugar with cinnamon and ginger, set aside until ready to use. Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and skillet is hot. Remove skillet from oven, sprinkle bottom of pan with about 1/3 brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle remaining sugar over apples. Put skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)

 

Whisk flour with remaining tablespoon sugar, salt and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
 

Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400º oven for 20 minutes or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bites and serve with blackberry or maple syrup.

 

 

bacon recipe source: Rebecka Evans (member), Just a Pinch

3671. CHINESE TURNIP CAKE with SAUSAGE, BACON and MUSHROOMS (LAW BOK GOW)

serves 6-8


2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (lap yuk), diced
2 Chinese sausage, diced (see note above)
1/4 cup small dried shrimp, rinsed and patted dry (see note above)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving

Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours and up to overnight. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.

Set a large pot, Dutch oven, or wok over medium-high heat and add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.

In the same Dutch oven or wok, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in remaining 1 tablespoon brown sugar until dissolved.

Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.

Scrape mixture into two 7- by 5-inch baking dishes or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, about 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes before serving.

Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side.

The cooked turnip cake can be refrigerated for up to 2 days. To reheat, slice and pan-fry in a small amount of oil until golden and crisp on both sides.


bacon recipe source: Shao Zhi Zhong (@FriedWontons4u), Serious Eats, February 17, 2015

3611. CHICKEN with BACON MINI BURGER in HOISIN SAUCE

5 slices bacon 
2 cups minced chicken 
1 cup grated carrot 
1/2 cup bread crumbs 
1 tablespoon light soy sauce 
1 dash salt and pepper 
1 tablespoon sesame oil 
2 cloves garlic 
3 small diced pearl onion

Garnish 
1 cup grated carrot 
1 tablespoon hoisin sauce

Basting 
2 tablespoons hoisin sauce

Make mini patties: Mix mince chicken and fine dice bacon with dice garlic and onion with light soy sauce. Add carrot and bread crumbs and seasoning with sesame oil mix well. Shape 6 mini ball then lightly flatten it then brush it with hoisin sauce. In pan with little oil pan grill both side of the mini burger. Put on parchment paper and bake at 200 C / 400°F for 20 to 25 minutes or longer depending on the size of the burger. Serve with fresh grated carrot and top additional hoisin sauce.


bacon recipe source: Lee Goh (member), Allthecooks.com, January 10 2014

3230. BACON-WRAPPED DRIED APRICOTS

regular or thick-cut bacon, preferably meaty
dried apricots, preferably soft and fresh
hoisin sauce

Preheat oven to 400F. For easy cleanup and to save your pan (that’s the voice of experience talkin’), line a baking dish with foil or parchment; make sure it has sides so the bacon grease won’t run off.
With kitchen shears (much easier than a knife), cut bacon in thirds or fourths. Fold an apricot in half and roll bacon piece around it. Secure with a toothpick, inserting it where the bacon edges cross. (If making ahead, stop here and refrigerate for up to several hours.)

Arrange pieces in the baking dish, seam-side down. Brush the topsides with hoisin, about a half teaspoon per bacon bite.

Bake for 20 minutes for regular bacon or about 25 minutes for thick-cut bacon until the bacon is cooked through and the apricots are soft and creamy. If needed for appearance, brush lightly again with hoisin.

Arrange on a platter and let cool briefly to serve. Best warm or at room temperature but surprisingly good stone-cold and almost candy-like after time in the refrigerator.


bacon recipe courtesy of: Alanna Kellogg, Kitchen Parade, March 2013

3122. BACON-WRAPPED ASPARAGUS with HOISIN DIPPING SAUCE

1 lb asparagus
16 oz bacon
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sambal
2 tablespoons water

Preheat oven to 400F. Rinse asparagus and snap the ends. Wrap in bacon, either individually or as a bunch depending on how much bacon you have or how thick your asparagus is. Arrange in a roasting pan. Sprinkle with pepper. Bake for 10-15 minutes or until bacon is cooked. Meanwhile, make the sauce by mixing all the ingredients in a bowl. Serve warm with the dipping sauce on the side.


bacon recipe courtesy of: Andreea, The Windy Kitchen, March 23, 2012

3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD

yields eight servings


Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce

Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce

Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper

Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil

For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.

For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.

Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.

For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.

For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.

For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.


bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel

2954. STEAMED BACON BUNS with HOISIN

makes four servings 


1/2 pound thick-cut smoky bacon, cut into 2-inch pieces 
sixteen 1/8-inch-thick coins peeled fresh ginger 
1 cup low-sodium chicken broth 
1/4 cup mirin 
1/4 cup unseasoned rice vinegar 
2 tablespoons sugar 
1 tablespoon soy sauce 
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving 

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes. 

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

2697. HOISIN-GLAZED (BACON, GROUND BEEF and GROUND PORK) MEATLOAF SANDWICHES

makes twelve servings


Hoisin glaze:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1" piece ginger, peeled, minced
1 garlic clove, minced

Meatloaf:
Nonstick vegetable oil spray2 cups 1/2" cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4" piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Salad (optional):
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro 

For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes. 

For meatloaf: Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes. 

Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top. 

Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer.

Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. 

For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead. 

Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.

Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2012

2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE

4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper

Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa. Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450' oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.


bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606

2594. BACON KIMCHI PIZZA

makes one 10″ pizza

about 1/2 pound of pizza dough
2 tablespoons of all purpose flour
1 cup of aged kimchi, cut into strips
3 cloves of garlic, sliced
2 on the vine tomatoes, chopped
1 teaspoon of kosher salt
3 strips of bacon
1 teaspoon of Worcestershire sauce
2 tablespoons of Hoisin sauce
1 teaspoon of Sriracha sauce (optional)
1 teaspoon of mayonnaise
2 cups of shredded mozzarella cheese
2 stalks of scallion
2 teaspoons of olive oil

In a pan over high heat. Place bacon on the pan and cook until crispy on both sides, about 6-7 minutes. Transfer bacon pieces to a plate. With the fat that is already on the pan, turn the heat to high. Add kimchi, with garlic and cook. Continue to stir and cook until there is no more moisture left in the pan. Once the kimchi and garlic both turn slightly brown, remove from heat.

Place cookie sheet upside down on the top rack of an oven set at 500 degrees.

Slice tomatoes into 1″ pieces. Sprinkle kosher salt all over the tomatoes to draw out the moisture. Place it over a bowl and set aside.

Place flour on your surface and rolling pin. Roll out the dough slowly into a circle. Take the dough in your hands and stretch them out as evenly as possible. Continue rolling until the dough forms a circle.

In a small bowl, mix Worcestershire sauce, Hoisin sauce, Sriracha sauce (optional), and mayonnaise. Adjust seasonings to your liking. Set aside.

Remove cookie sheet from the oven. Let the pan cool for about 2 minutes. Add 1 teaspoon of olive oil to the sheet (so that the pizza doesn’t stick to the pan later.)

Place pizza dough directly on the cookie sheet. Spread 1 teaspoon of olive oil on the dough. Add sauce. leaving a little bit of space on the edges. Add tomatoes. Add kimchi. Use kitchen scissors to cut scallions and bacon right onto the pizza. Finish with cheese.

Place pizza in the middle rack of the oven and cook for 7 minutes, or until the cheese has melted and the dough has a crispy brown color.

bacon recipe courtesy of: Esther Chai, Ambitious Deliciousness, March 8, 2012

2411. BACON and PEAR FRITTATA with HOISIN SAUCE

3 rashers bacon, cut into 2 cm squares
1 medium brown onion, sliced
1/2 bunch broccolini
4 medium eggs
1/2 small pear, peeled, cored and diced
1/2 cup Italian parsley, roughly chopped
1/2 cup grated Parmesan (half for the egg mixture/half for the top)
50 ml extra virgin olive oil
4 tablespoons hoisin sauce
2 cups rocket
2 tablespoons dressing

Heat a grill pan and add the olive oil. Add the bacon and onions, cook for several minutes, then stir fry the roughly chopped broccolini. Combine in a bowl the eggs, half the Parmesan, the diced pear, Italian parsley and seasoning. Add this to the bacon and broccolini then gently stir as it begins to set. When almost set swirl half the hoisin sauce through the top and sprinkle with the remainder of the cheese. Finish under the grill or in a hot oven. Present with a drizzle of the hoisin sauce, olive oil and a little dressed rocket.


bacon recipe courtesy of: IGA Supermarkets, Australia

1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS

makes 4 servings


16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.


bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817

1486. BACON-WRAPPED HOISIN-GINGER SALMON, NOODLES and PEAS

yields four servings


4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas

Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.

Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.


bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada