Salmon is always great for a quick, nutritious dinner in my home, and this quick sauce makes it simple to have a delicious dinner on the table with very little effort. Notes: + I was tempted to add more mustard to the mix, but I prefer to let the sweetness of the hoisin sauce shine above that. + The ½ teaspoon of Sriracha adds just a hint of heat, so don’t be afraid to use it. + I was ready to finish the recipe by reducing the sauce, but the truth is, it was plenty thick just the way it came out of the cooking bag. + I don't typically use garlic powder, but the low heat/short cooking time leaves raw garlic too...raw. The powder works better for this recipe. Don’t miss out on the cilantro for the garnish—it adds a nice, bright finish to all the flavors.
Barbara Freda
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.