Salmão com shoyu e gengibre

Ingredientes

• 12 ounces salmon fillets (2 fillets, about 6 ounces each)
• 3 tablespoons sesame oil
• 1 tablespoon lime juice
• 1.5 tablespoons orange juice
• 1.5 tablespoon minced ginger
• 1 tablespoon soy sauce (or coconut aminos)
• 1 pinch salt and pepper (or more/less, to taste)

Modo de preparo

1. 1

   Add all marinade ingredients (3 tablespoons sesame oil, 1 tablespoon lime juice, 1.5 tablespoons orange juice, 1.5 tablespoon minced ginger, 1 tablespoon soy sauce, 1 pinch salt and pepper) to a small nonreactive bowl (see Note 1) Whisk well to combine. Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.

2. 2

   --- Marinate the Salmon ---

3. 3

   Pat the 12 ounces salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.

4. 4

   Pour the marinade over the fish, then turn it over to make sure there's a nice coating on both sides.

5. 5

   Marinate in the container at room temperature for 30 minutes, or cover and transfer to the refrigerator to marinate for up to an hour. Note: You can seal the bag or container and freeze the salmon in the marinade for 3-4 months.

6. 6

   --- Cooking Instructions ---

7. 7

   Preheat the oven to 400°F (204°C). Remove fish from marinade, shaking off any excess. Set the salmon skin side down in a foil-lined baking dish.

8. 8

   Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes

9. 9

   Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.