Chris Simonet's Asian Salmon with Tomato-Mint Salsa

Makes 6 servings

Pat

This dish is one that I first made, but perfected by my wife. I hope that you will enjoy it as much as we have. I even like the salsa as leftovers on a few other items. It’s worth trying.
I wish you good health and joy for many years. Maybe the recipe can be one of your many pleasures.

ingredients

Salsa
1/3 C fresh orange juice
2 T soy sauce
1 T finely grated peeled fresh ginger
1 T honey
1 T grated orange peel
4 T sesame seeds
2 t chili-garlic sauce
2 1/2 C chopped seeded plum tomatoes
1 C chopped, seeded, unpeeled English cucumber
1 green onion thinly sliced
3 T chopped fresh mint
Salmon
1/2 C fresh orange juice
1/3 C fresh lime
1/4 C sou sauce
1/4 C vegetable oil
1 1/2 T minced peeled fresh ginger
2 T honey
2 T chili-garlic sauce
1 T grated lime peel
(6) 7-8 oz salmon fillets

directions

1
For Salsa:
2
Whisk orange juice, sou sauce, ginger, hoeny, sesame oil, orange peel, sesame seeds and chili-garlic sauce in medium bowl to blend. Mix in remaining ingredients (this may be made up to 2 hours ahead and refrigerated.
3
For Salmon:
4
Blend in a food processor until smooth orange and lime juice, sou sauce, vegetable and sesame oil, ginger, honey, chili-garlic sauce, and lime peel. In a large bowl pour this marinade over salmon and refrigerate an hour, turning once and making certain all of salmon is coated.
5
Preheat oven to 450 F. Remove salmon from marinade and transfer to rimmed baking sheet. drizzle 1 T. marinade over each fillet and bake about 10 minutes until opaque in center. Transfer salmon to plates and spoon salsa onto fillets, serve.

notes

Jim, I do want to thank youfor your respect & professionalism in all. You were extrememly patient & provided just enough fair-minded encouragement I needed to try the sample. In that our 1 small act made a large + difference in my life & I thank you.

Source: Chris Simonet