Nobody really wants to do heavy cooking during the summer. This time of year, I am always searching for easy, quick, light dishes to prepare for dinner. Last week, I was playing around with some ingredients that I had in the fridge, and I came up with this fresh, summery salmon recipe that explodes with flavor and texture. I have made it 3 times since then! The fish is simply cooked in the oven, and then drizzled with this gorgeous citrusy-gingery-soy marinade, and topped with lots of freshly chopped cilantro, mint and salted peanuts. This casual salmon dish is perfect for a summer gathering, and can be prepared in no time. Use the leftovers on top of a mixed green salad or to stuff pitas for a brilliant lunch.
Thai- Style Summer Salad
1.5 pound Salmon fillet, skin removed ( I used Salmon Trout)
1/3 cup soy sauce
Juice from 1 large orange (or 1/4 cup orange juice)
1.5 tablespoons minced ginger
3 tablespoons plum sauce or duck sauce
2 tablespoons maple syrup
2 tablespoons roughly chopped cilantro
2 tablspoons roughly chopped mint leaves
3 tablespoons roughly chopped salted peanuts
Preheat the oven 375. Place the fish in a lightly greased baking dish, and cover with aluminum foil. Place in the oven, and cook for 20-30 minutes, until done to your liking. Remove from the oven, and uncover. Meanwhile, whisk together the soy sauce, orange juice, ginger, plum/duck sauce and maple syrup. Before serving, spoon the marinade over the cooked fish. Sprinkle the cilantro, mint and peanuts. Enjoy!