Sweet and Spicy Salmon for One

     I bought one pound of Sockeye Salmon at the grocery store and wanted to cut it in half to make two different meals since it was the weekend. Don't be surprised everyone, I didn't have a date, and yes I spent some of my time this weekend in my kitchen.  The rest of my time was taking it easy after a car wreck I was involved in earlier this week. That's another story in itself.  Thankfully I am alright besides the chest, neck, and back pain.  I pray this pain will go away soon and not linger for the rest of my life. I thought I would try to get in another blog or two before the muscle relaxers kicked in. After that it is definitely lights out! :-)
     This recipe is delicious, simple, easy, light, and didn't require any major labor what so ever! It was the perfect lunch for today. The best part of this dish was the sauce. I could literally drink this stuff! Of course I made this recipe for one so please multiply if needed.

Ingredients
1 tablespoon Hoisin Sauce
1/4 cup Sweet Chili Sauce
1 Garlic Clove, minced
1 teaspoon Fish Sauce

1/2 teaspoon Low Sodium Soy Sauce
1 teaspoon Fresh Ginger, minced
1 tablespoon Fresh Lime Juice
1/2 teaspoon Sriracha Hot Chili Sauce
1/2 pound of fresh Sockeye Salmon (or your favorite fresh Salmon)
1 cup steamed rice
Fresh Cilantro, fresh green onion, and crushed red pepper for garnish

Directions
Heat oven to 375 degrees F.
In a bowl, combine the first 7 ingredients together and mix well.
Prepare a piece of aluminum foil on a baking sheet.  Spray the center of the foil with vegetable spray.  Lay the Salmon in the center.  Gently fold the sides of the foil half way up to create a pocket. Pour your mixture over the salmon. Fold the foil in the center then fold the sides up.  Ensure all sides of the foil is closed so the mixture will not leak.  You are creating a steam packet for your salmon to bake.
Bake for approximately 17 minutes or until cooked through.
Be careful when opening the packet since there will be hot steam coming out. 
Prepare a plate with steamed rice. Using a large spatula, gently lay your salmon over the rice.  Pour the extra sauce left in the hot packet over the salmon if you like.  Garnish with fresh cilantro, green onion, crushed red pepper.
Serve immediately and enjoy! :-)