Recipe by Rachael Ray
- 3 tbsp. hoisin sauce or black bean sauce
- About 2 tbsp. honey
- About 2 tbsp. rice vinegar
- 1 lime, juiced (about 2 tbsp.)
- 1 tbsp. sriracha or sambal oelek
- 1 tbsp. toasted sesame oil
- 1 1/2-inch piece of fresh ginger, peeled and finely chopped or grated
- 4 cloves garlic, finely chopped or grated
- 2 lb. salmon fillets; boneless, skinless chicken thighs; thin pork loin chops; or jumbo shrimp, peeled and deveined, with tails
- Salt and pepper
- 1 bunch scallions, sliced on an angle into 1/2-inch pieces
- 3 tbsp. rice vinegar
- 2 tbsp. vegetable oil
- 2 tsp. superfine sugar or granulated sugar
- 1 head iceberg lettuce or 1 small white or red cabbage—cored, quartered, and very thinly shredded
- Salt and pepper
- 3 tbsp. toasted sesame seeds
1. Preheat the oven to 400°. Line a rimmed baking sheet with 2 layers of foil, shiny-side down.
2. In a medium bowl, whisk the hoisin, about 2 tbsp. each honey and rice vinegar, the lime juice, sriracha, sesame oil, ginger, and garlic for the glaze.
3. Season the protein with salt and pepper and arrange in a single layer on the prepared baking sheet. Top with the scallions, then the glaze. Place a sheet of foil on top and crimp the edges of the top and bottom layers of foil to seal the packet tightly.
4. Bake until the protein is almost cooked through, about 15 minutes for the salmon, chicken, and pork or about 7 minutes for the shrimp. Remove the top layer of foil. Bake until the protein is just cooked through and the glaze sets, about 10 minutes more for the salmon, chicken, and pork or about 5 minutes more for the shrimp.
5. In a large bowl, whisk 3 tbsp. rice vinegar, the vegetable oil, and sugar. Toss with the lettuce; season with salt and pepper.
6. Arrange the slaw on plates. Top with the protein. Garnish with the sesame seeds.