This is a very easy salmon to make and if you let it marinate for 30-45 minutes it will be even better.

Ingredients

2 Tbsp Rice vinegar
2 Tbsp Soy sauce
1 Tbsp Fresh lemon juice
1 Tbsp Packed brown sugar
2 tsp Wasabi paste
1 inch Freshly grated ginger root
2 lbs (900g) Salmon fillet

Optional Topping

½ cup (60g) panko bread crumbs
1 Tbsp butter/margarine
1 Tbsp olive oil
¼ tsp black pepper
Pinch salt

Directions

1. Make marinade in a small bowl by whisking together vinegar, soy sauce, lemon, brown sugar, wasabi, garlic, and ginger.

2. Pour the marinade over the salmon and allow to sit with the flesh in the marinade for 10-30 minutes. The skin doesn’t need to marinate.

3. Meanwhile, melt the butter/margarine in a small mixing bowl in the microwave, add the olive oil, and thoroughly combine with the panko bread crumbs, black pepper, and a pinch of salt. Place the panko mixture in a medium-sized frying pan and stir until toasted and golden brown. Remove from the heat, and pour the toasted panko over top of the wasabi salmon

4. Oven baking. Bake in preheated 400F oven for 15 minutes or until the fish flakes away easily.

5. BBQ baking. With lid down, cook salmon, basting occasionally with remaining glaze, over medium heat on natural gas barbecue for 10 - 12 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Or bake in preheated 400F oven for 15 minutes or until the fish flakes away easily. Use the nick and peak method to check for doneness.

Note

• When buying entree protein (meat or seafood) assume 200g (.4 lbs) per person
• This recipe works really well on chicken too
• When buying entree protein (meat or seafood) assume 200g (.4 lbs) per person