Instructions: Combine the soy sauce, hoisin sauce, rice wine, sugar, onions, cilantro, carrot, shallot, chili bean sauce and garlic in a blender jar. Blend at low speed until smooth. Pour the sauce over the salmon in a medium bowl and stir gently to coat the fish completely. Cover with plastic wrap and refrigerate for 1 hour.

For the Dish: Preheat the oven to 325 degrees.

Arrange the green onions in a row down the center of a rimmed baking sheet. (They will act as a rack for cooking the salmon.) Lift the salmon from the sauce, letting the excess sauce drain back into the bowl and place atop the onions, leaving a little space between each. Bake to desired doneness, about 10 minutes for medium doneness or up to 15 minutes for well done.

Pour any remaining sauce into a small saucepan and heat over medium heat until hot, 3 to 4 minutes. Transfer the salmon and green onions to a warm platter, drizzle a little sauce over the fish and serve the remaining sauce separately.

This recipe yields 4 servings.

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