Soy sauce, ginger, and Provençal herb marinated salmon - delicious, flavorful, and quick recipe.

*Marinated Salmon... what a delight!*
One of those recipes that I whip up and enjoy with great passion, hehe, and that unexpectedly becomes a source of pride, even if it might seem nothing special to some... I assure you that simplicity often pays off in terms of taste and flavor.
A very quick dish to prepare any time of the year when you're craving something with an "oriental flair," haha, let’s coin a new term today, and besides, I LOVE Oriental cuisine!! Mmmhhhhh.
Have fun everyone from
Acquolina in Bocca
*INGREDIENTS:*
- 500g of Salmon (fresh or defrosted)
- Extra virgin olive oil (to taste)
- Soy sauce (to taste)
- Fish seasoning mix (to taste)
- Ground dry ginger (to taste)
- Salt (to taste)
- Pepper (to taste)
*INSTRUCTIONS:*
1. Take the salmon and make sure there are no bones. If there are, grab a pair of tweezers and gently massage the fish, removing the bones one by one!
*Note:* I always recommend this step; salmon bones are large, so it's not too difficult! ☺
2. After ensuring that no bones remain, cut the fish into slices, place them in a baking dish, and add a mix of fish seasonings (like Provençal), a pinch of salt (only if the seasoning mix doesn’t already contain it; otherwise, be careful to add more seasoning than salt as soy sauce is already very salty), a sprinkle of ginger, a grind of fresh pepper, olive oil, and finally the soy sauce.
3. Gently massage the salmon so it absorbs all the seasoning, then flip it skin-side up so the “flesh” remains immersed in the marinade.
4. Let the salmon marinate in the fridge for 15-20 minutes or longer...
5. After marinating, place the salmon skin-side down on a baking tray lined with parchment paper.
6. Place it in a preheated oven and cook for 20 minutes with the grill on high, in a middle position (if you have a cooking thermometer, even better: aim for a core temperature of 60°C for 5-10 minutes before removing it from the oven).
7. If your salmon is defrosted, you won't risk Anisakis (see the video • Video ) and can grill it in the oven for 15 minutes, leaving the center of the salmon slightly pink!
Serve by drizzling the salmon with our personalized vinaigrette, leftover from the marinade!
ENJOY YOUR MEAL