Make sure you line your baking sheet with foil on this one as it's a bitch to clean after dinner, even if you DO have a dish bitch to do the washing up. The 'candied' part of this dish comes from all the sugars caramelizing under the high heat of the broiler. It results in a hot, sticky sauce you can lick from your fingers in the sluttiest of ways.
Here's how it goes:
* Squirt some soy sauce onto a dinner plate and put the salmon skin-side-up on the plate.
* Back into the fridge for an hour.
* Mix together 1/3 sriracha to 2/3 hoisin. Spread it onto the salmon.
* Preheat the broiler and put the rack in the highest position.
* Broil for 12 minutes or until salmon seems done and the hoisin mixture is bubbling.
* Remove to a plate and sprinkle with chopped green onions and some of those fried onions you can get at the store. What? You don't expect me to fry my own onions, do you? The aftermath of frying foods at home smells like poverty and takes days to air out in the winter.
You've probably noticed the steaming bowl of soup in the background. That's my Sesame Shiitake Soba Soup and it's damn good. Not really slutty, but good. Here you go:
* Chop a few shallots and toss them into a pot with a couple tablespoons of sesame oil.
* Cook on high and brown the edges of the shallots.
* Add a couple cups homemade dashi (see below) and a couple cups beef or chicken broth.
* Add a couple handfuls of dried shiitake mushrooms (chopped).
* Bring to a boil.
* Add a couple handfuls of soba noodles, broken up so they don't slap you in the chin while trying to spoon them into your mouth. Cook for 4 minutes.
* Lower heat to simmer, add a tablespoon miso paste.
* Serve and sprinkle with chopped cilantro
* Simmer a slice or two of kombu in a couple cups of water - do not boil. Drain.
* Add 1/2 cup bonito flakes to the kombu water, bring to a boil. Boil 3 minutes, drain.