THAI ROASTED FILET OF SALMON
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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.