Ingredients
SALSA
1/3 cup fresh oj
2 Tblsp soy sauce
1 Tblsp finely grated ginger
1 Tblsp honey
1 Tblsp sesame oil
2 tsp grated orange peel
4 tsp sesame seeds
2 tsp Sriraucha sauce
2 1/2 cups chopped/seeded plum tomatoes
1 cup chopped seeded peeled cucumber
1 thinly sliced scallion
3 Tblsp chopped fresh mint
SALMON
1/2 cup fresh oj
1/3 cup fresh lime juice
1/4 cup soy sauce
1/4 cup vegetable oil
2 Tblsp sesame oil
2 1/2 Tblsp minced fresh ginger
2 Tblsp honey
2 Tblsp Sriraucha sauce
1 Tblsp grated lime peel
6 7-8 oz ssalmon fillets
Preparation
For Salsa: Whisk OJ, soy, ginger, honey, sesame oil + seeds, orange peel, and Sriraucha sauce. Then mix in veggies and herbs. Can be made 2 hours ahead and refrigerate.
For Salmon: Whisk or process all items until smooth, pour into gallon freezer bag with salmon. Shake until marinade is well distributed and refrigerate 1 hour.
Preheat over to 450 F. Remove salmon from marinade and transfer to rimmed baking sheet. Drizzle 1 Tablespoon marinade over each fillet. Bake about 10 mins until salmon is opaque. Transfer salon to plates and spoon salsa on top.
