3 tbsp hoisin or black bean sauce

2 tbsp honey

2 tbsp rice vinegar

1 lime juiced (about 2 tbsp)

1 tbsp siracha or sambal oelek

1 tbsp toasted sesame oil

1 1/2 inch fresh ginger, chopped or grated

4 cloves garlic, chopped or grated

2 lbs salmon, chicken thighs, pork loin chops, or shrimp

salt and pepper

1 bunch scallions, sliced on angle in 1/2” pieces

Preheat oven to 400°F. Line rimmed baking sheet with two layers of foil, sniny-side down.

In medium bowl, whisk the hoisin, 2 tsp honey and rice wine vinegar, lime juice, siracha, sesame oil, ginger and garlic for the glaze.

Season the protein with salt and pepper and arrange in a single layer on the baking sheet. Top with scallions and then glaze. Place a sheet on top, and crimpthe edges of the top and bottom layers of the foil to seal the packet tightly.

Bake until almost cooked through. 15 min for salmon, chicken, or pork. 7 minutes for shrimp.

Remove top layer of foil, and bake until the protein is just cooked through, and the glaze sets. About 10 more minutes for salmon, chicken or pork. 5 minutes for shrimp.