Close Window   :   Print Page

Show 17.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

5 oz. Coconut Milk
Zest of 1 lemon
2 Tblsp. Blond Miso Paste
Juice and Zest from half an Orange
4 Cloves of Garlic, slivered
1 Tblsp. Ginger, crushed
1 Tblsp. Serrano Chili Pepper, seeded and chopped
1 Tblsp. Olive Oil

6- 5 oz. Salmon Filets

Kosher Salt and Fresh Ground Pepper

In a small bowl, wisk together all the ingredients for the marinade. Place filets skin side down in a non-reactive pan and pour marinade over fish. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400 degrees. Remove fish from marinade. Place fish on a lightly oiled sheet pan, again with skin side down, and sprinkle with salt and black pepper. Bake for 15 to 20 minutes or until fish is just cooked through.

Simon Johnson
Community Cook