Asian Salmon with Tomato-Mint Salsa

Makes 6

Jim, This I first made but it has since been perfected by my wife. I hope that you will enjoy it as much as we have. (The leftovers are worth trying on other things.)

ingredients

Salsa:
1/3 C fresh orange juice (oj)
2 T soy sauce
1 T grated fresh ginger
1 T honey
1 T sesame oil
2 T grated orange peel
4 T sesame seeds
2 t chili-garlic sauce
2.5 C chopped, seeded plum tomatoes
1 C chopped, unpeeled English cucumbers
1 scallion thinly sliced
3 T chopped fresh mint
Salmon Marinade:
1/2 C fresh oj
1/3 C fresh lime juice
1/4 C soy sauce
1/4 C vegetable oil
2 T sesame oil
2.5 T minced peeled fresh ginger
2 T honey
2 T chil-garlic sauce
1 T grated lime peel
six 7-8 ounce salmon fillets

directions

1
Salsa:
2
Whisk oj, soy sauce, ginger, honey, sesame oil, orange peel, sesame seeds & chili-garlic sauce in medium bowl to blend. Mix in remaining ingredient. Do ahead and refrig for up to 2 hours. Keep refrigerated.
3
Salmon:
4
Blend all juices with soy sauce, vegetable oil, sesame oil, ginger, honey, chili-garlic sauce and lime peel in a processor until smooth. place salmon fillets in large bowl and cover with marinade, turning over to coat well. Cover, refrigerate for an hour and transfer to a rimmed baking sheet. Drizzle 1 T of marinade on each fillet and bake in a 450F oven for 10 minutes, until fish is opaque in the center.

notes

Jim, I want to thank you for your warmth and professionalism in all. When i first contacted you about the panel in '02, you were patient and gave just enough encouragement for me to attempt the sample report. This 1 act had a lg and + effect on my life.

Source: Chris Simonet