|1||green onions/scallions, finely chopped|
|1 clove||garlic, minced|
|1/2 tbsp||gingerroot, grated||7 g|
|1 1/2 tbsp||soy sauce||23 mL|
|1 tbsp||Hoisin sauce||16 g|
|1 tbsp||olive oil||15 mL|
|1/2 tbsp||lemon juice, freshly squeezed||1/4 lemon|
|ground pepper to taste [optional]|
|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 salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.
- Preheat the oven to 190ºC/375ºF.
- 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 min. 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).