Meg and I sampled this recipe during a cooking class at New Pioneer Co-op in Coralville. It falls into a college cooking category as it is chop ingredients, measure, mix marinade, bake, eat. Pretty simple.
1 pound salmon filet
1 tbs minced garlic
1 tbs grated ginger
1/2 cup finely chopped cilantro
3 green onion, finely sliced
2 tbs olive oil
2 tbs soy sauce
Juice of one lime or lemon
1 tbs toasted sesame oil
2 tbs maple syrup or brown sugar or honey
Preheat oven to 350, rinse and pat the salmon filet dry.
Combine marinade ingredients in oven-proof baking dish. Place salmon in marinade skin side up.
Marinade in fridge for at least one hour. Go longer for a bolder flavor.
Bake salmon in marinade for 5-10 minutes, depending on thickness, remove from oven and flip to skin side down.
Return to over until done..5-10 minutes depending on weight of filet and thickness. Salmon is done when it turns from translucent to opaque. DO NOT OVERCOOK.
Remove from oven and serve with marinade spooned over top of salmon.