Roast Salmon with Ginger, Lemongrass & Fresh Lime

There is something really amazing about a great piece of roast salmon.

My version of roast salmon today came about this week when I wanted a delicious piece of fish and due to my current eating plan - I found myself with few options for my traditional marinade. I ended up reverting back to basics on how I like to do things and simply grabbed whatever I had in the fridge that was an approved ingredient.

What came out of the oven is one of the best tasting salmon dinners Tom and I have enjoyed in a long time.

I hope, for this post, you will try this salmon recipe exactly as I describe and let me know how it worked out.

I think it is a real winner for the summer.

Ingredients:

1 1/2 Lb of fresh (never frozen) Salmon - skin on.

1/3 cup olive oil

2 heaping Tablespoons of fresh tubed garlic - "Gourmet Garden" located with the produce

2 heaping Tablespoons of fresh tubed ginger— "Gourmet Garden"

1 heaping Tablespoon of fresh tubed lemongrass - "Gourmet Garden"

1 large lime - zest and juice

1 teaspoon - Sriracha Sauce

1 teaspoon - low sodium Tamari

pinch of salt and pepper

Directions:

Preheat oven to 425 degrees

Cooking equipment needed - 1 sheet pan lined with aluminium foil

Whisk all of the marinade ingredients together. Pour the marinade onto the salmon (either inside a plastic zip-lock bag) or on a large platter. Allow the salmon to rest for 20-40 minutes. You do not need to chill.

When your ready place the salmon onto the sheet pan along with all of the marinade and the juiced lime cut up into pieces.

Place sheet pan into the oven and bake or roast for 12 minutes. (be sure to set your timer)!

Turn the oven off at 12 minutes and allow the salmon to rest inside the oven for 3-4 more minutes.

Remove from the oven and serve when ready.

Quick Tip: You can certainly grill the salmon as well - just be careful not to overcook.

I served our Salmon with a platter of roasted broccolini, green beans and gourmet carrots. A wonderful side dish for this recipe.

ENJOY!