Another easy (and slightly-sweet for the kids) salmon recipe: In a small saucepan, heat 1/4 cup hoisin (asian barbecue sauce), a 1-inch chunk of peeled ginger, 1 tablespoon rice wine vinegar, red pepper flakes (dash), and a teaspoon of dark sesame oil. Simmer for about five minutes, whisking. Strain, and pour in to a dish. Brush liberally over a 1-pound piece of salmon fillet. Bake skin side down in a foil-lined glass pyrex dish at 450°F for about 10 or 12 minutes, then broil for 5 minutes to get it crisped up on top. We lined the baking dish with parchment because we were out of foil. You can use either and it makes clean up so much easier. I served with sauteed bok choy and a quinoa salad.