Asian-Style Salmon and Broccoli

Marinate

1. Finely chop the scallion, mince half of the garlic, then put them in a shallow dish. Add half of the grated ginger, the soy sauce, Hoisin sauce, olive oil, lemon juice, and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
2. Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.

Bake and prepare the side dishes

3. Preheat the oven to 190ºC/375ºF.
4. Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 min. Alternatively, the salmon may be cooked on an outdoor grill.
5. Meanwhile, blanch the broccoli 3-4 min and cook the rice.
6. Heat the wok over medium heat. Pour in the canola oil, oyster sauce, black bean sauce, sugar, broth and remaining pressed garlic and grated ginger. Cook 3 min with stirring.
7. In a small cup, mix the cornflour with water. Add to the wok. Add the broccoli. Cook 3 min with stirring so that the broccoli is coated well with the sauce.
8. Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula (discard skin) and serve with broccoli and rice.