Hoisin Baked Salmon

For the main course, Minoo prepared a Hoisin Baked Salmon. We seldom have seafood recipe in the community kitchen because of the cost of seafood. However, there are many requests to have fish recipes as the members are more health conscious and would like to include more fish in their diet as recommended by the Canadian Heath food guide.

Salmon is an oily fish and it’s rich with protein, omega-3 fatty acids and vitamin D.


This Hoisin Baked Salmon is a simple and luscious way to prepare salmon. Hoisin sauce is made with ingredients starches (such as sweet potato, wheat or rice), water, sugar, soybeans, white distilled vinegar, salt, garlic and red chili pepper. It does not contain fish despite the name which literally means seafood.

Hoisin sauce is typically used a dipping sauce or spread on Chinese pancake or used as marinates for chicken, etc.


  • 2 pounds salmon steaks or fillets, rinse and pat dry
  • juice of 1 lemon
  • 1 clove of garlic, minced
  • 1 cup hoisin sauce
  • 2 scallions, chopped for garnish


Source: Minoo

Please ignore the parsley, ginger, oil and salt in the above photo which belongs to another recipe.


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Lentil Soup with Tomato and Spinach

Minoo prepared four recipes for the South Arm Community Kitchen held at the Bethel Church. It looks like that we will continue to meet at the Bethel Church until the summer break in July. We appreciate very much for Bethel Church’s generosity to allow us to use their well equipped kitchen for free.

For the starter, Minoo selected a lentil soup recipe. Lentils require soaking (some overnight) before cooking due to the presence of anti-nutrients such as phytic acid and tannins. Lentils can be used to make soup, salad or cook with rice to add protein to the vegetarian diet.

Here are some recipes that I had blogged before about lentil:


This soup gets a gentle heat from jalapeno pepper and a burst of added flavours from freshly squeezed lemon juice and freshly roasted spices. The addition of tomatoes and spinach also adds freshness to the soup.


  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 tablespoons oil or butter
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 jalapeño pepper, seeded and finely diced
  • 2 tablespoons fresh minced ginger
  • 1 1/2 cups yellow lentils, washed and drained
  • 6 cups water
  • 2 plum tomatoes, peel and dice
  • 1/4 cup lemon juice
  • 2 cups baby spinach
  • 2 tablespoons chopped cilantro
  • salt to taste


Source: Minoo

The spinach can be substituted with other green vegetables like kale.


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