Grease a shallow baking pan. Place salmon in prepared pan. Sprinkle pistachios on top of salmon to coat.
Bake in a 450 degree F oven until fish flakes easily with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.)
Meanwhile, in a skillet or wok, heat cooking oil over medium-high heat. Stir-fry asparagus in hot oil for 3 minutes. Add mushrooms and green onions. Stir-fry for 1 to 2 minutes more or until the vegetables are crisp tender. Stir in Barbecue Sauce; heat through.
Spoon vegetable mixture on 4 individual plates and place salmon on top. Makes 4 servings.
In a covered container, combine hoisin sauce; honey; soy sauce; sesame seed; jalapeño, Asian or other hot chili pepper; orange peel, lemon peel or lime peel; sherry; triple sec or Grand Marnier (if you like); ginger sesame oil; and garlic. Cover and store in the refrigerator. Use with fish, chicken, pork or beef. Makes 3 cups.