4 – 6 oz. center cut salmon fillets (skin on)
½ TBL. rice vinegar
2 TBL. low sodium soy sauce or Tamari
½ teaspoon sesame oil
2 teaspoons honey
1 tsp. canola oil
1 TBL. finely chopped fresh ginger
1 TBL. chopped scallions
¼ teaspoon kosher salt
¼ teaspoon black pepper
Preheat the oven to 425 degrees.
Place all the ingredients, except the salmon in a bowl and whisk together. Remove 2 tablespoons of the sauce and set aside. Place the salmon in a glass baking dish and cover each piece with the remaining sauce. Bake in the oven until cooked through 12-15 minutes.
Drizzle with the remaining sauce and garnish with: fresh cilantro, mint, or basil if desired.
Recipe by Rose Hattabaugh