BAKED SOCKEYE SALMON
One sockeye salmon fillet
Lots of chopped fresh garlic
An inch knob of ginger root, grated
A bunch of chopped cilantro
Maybe a diced Thai pepper or two, or dash of hot sauce
A cup of rice wine vinegar
Half cup soy sauce
2 tablespoons brown sugar
One lemon, juiced
Stoke the fire or barbecue or oven to really hot. Let the fish marinate
for at least half an hour. (Works well to put all the salmon and all the
other ingredients in a zip-type freezer bag.) Wrap the fillet in foil, skin
side down, or place in a baking dish uncovered, and put it into the
fire/oven. Allow 6-9 minutes per inch thickness.
Great served with crusty bread, salad, Basmati rice and broccoli.