Scale
Ingredients
- 1 pound wild-caught salmon
- 4 inch piece of fresh ginger (about 3 tablespoons, grated)
- 1 garlic clove (grated)
- ¼ cup soy sauce
- ½ cup rice wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons neutral oil
- Sea salt
- Fresh black pepper
- 1 scallion (green and white parts sliced on the bias, scattered over the baked salmon)
- Fresh cilantro (as garnish)
Instructions
- Combine the soy sauce, rice wine vinegar, garlic and half the ginger in a sauce pan.
- Cook for 10 minutes, until it reduces to a thicker consistency.
- Remove from heat and add the remaining ginger and the lime juice. Let cool.
- Season salmon with a small pinch of sea salt and black pepper. Place salmon in a dish, skin side down. Rub the salmon with oil, spoon half the marinade over the salmon. Let sit for at least 10 minutes. Salmon can marinate for up to 3 hours.
- Rub the bottom of a baking dish with olive oil and place the marinated salmon in it, skin side down. Spoon a tablespoon of the remaining marinade over the fish. Bake for 10 minutes at 250 degrees.
- Spoon another tablespoon of marinade over the fish and return to the oven for another 10 minutes. Continue to do this until the fish is cooked to medium rare (gives a little more resistance when you push it). Season with salt and fresh pepper, to taste.
- Garnish with the scallions and cilantro, and serve.