Asian Glazed Salmon

* 6 Pink Salmon Fillets Wild Caught or 1-2 pounds (skinless or skins on) or 1-2 pounds (If frozen thaw in fridge overnight)

Glaze:

*3/4 cup light brown Sugar
*1/3 cup Soy Sauce
*2 Tablespoons Hoisin Sauce
*2 tablespoons Fresh Ginger, grated or 1 teaspoon powdered ginger
*1/8 teaspoon Red Pepper Flakes, or to taste
*3 cloves Garlic, minced or pressed
*1 tablespoon Lime Juice

Bring to a boil in a sauce pan, on medium heat the above glaze ingredients and turn off heat.

On a foil covered 1/2 baking sheet, place salmon and top with 1/2 of the glaze and broil on high for 8 minutes, (basting once with sauce that runs off salmon while broiling) or until salmon is flaky.

Remove Salmon from oven and top each filet with the other half of glaze and serve.

Baked Cabbage Egg Rolls

*Nasoya Egg Roll Wraps, 1 pound package
*1 package, 16 ounce Shredded Cabbage with Carrots
*3-4 tablespoons Extra Light Olive Oil
*1/2 medium Onion, minced
*2 Cloves Garlic, minced or pressed
*4-6 tablespoons low sodium Soy Sauce
*Optional: 1 cup Shredded cooked chicken or 1 cup Seasoned cooked Ground Pork

In a skillet heat olive oil on medium heat and sauté onions and garlic 1-2 minutes, then add package of cabbage and carrots and soy sauce and cook 1-2 minutes or until cabbage just begins to wilt. Add cooked meat if desired and wrap 3 tablespoons in center of each egg roll. See on Nasoya egg roll wraps package for wrapping instructions.

Place on a Silpat covered half baking sheet place wrapped egg rolls and brush the top and bottom of egg rolls with olive oil and bake on 400* F. for ten minutes and turn over with prongs and bake another 10 minutes.

Remove from oven enjoy with soy sauce or see our Sweet and Sour Dipping Sauce

Salmon recipe adapted from Food.com

Enjoy!

Jamie, Jessica and Lindy