Marindade 30 minutes / Preparation 10 minutes / Cooking 20 minutes
160 calories per serving
1 green onion/scallion, finely chopped
1 clove garlic, minced
1/2 Tbsp gingerroot, grated
1-1/2 Tbsp soy sauce, low-sodium
1 Tbsp Hoisin sauce
1 Tbsp olive oil
1/2 Tbsp lemon juice, freshly squeezed
ground pepper to taste
300 g salmon fillet
Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
Put the salon in the dish and turn it to coat with the marinade. Cover and let stand either 30 minutes at room temperature or overnight in the refrigerator.
Preheat the oven to 190C or 375F.
Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 minutes. Alternatively, the salmon may be cooked on an outdoor grill.
Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula and serve. Discard skin.