Ginger, Soy, and Citrus Marinated Salmon

This is Ina Garten's "Indonesian Swordfish" recipe, mildly adapted and with salmon instead of swordfish (OBVS.) I marinated for 6 hours (using a big piece of fish) and think 8 hours would be the max in order to keep it from getting too salty. If I was cooking a small portion, like for 1 person, I would limit the marinade time to 2 hours or use low sodium soy sauce.

Don't be freaked out by all the lemon zest. Weirdly lemon is the least dominant flavor, at least when using salmon. I think this marinade could be used for all kinds of protein. Fish, chicken, beef, venison, squirrel... Or something really out there. Like tofu.

Indonesian Salmon (Or Swordfish or Cook's Choice:)


Ingredients:
1/3 cup soy sauce
1/4 cup canola or peanut oil
2 teaspoons grated lemon zest (2 lemons)

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup minced or finely chopped ginger root
• 2 tablespoons minced garlic (4 cloves)
• 2 tablespoons Dijon mustard
• red pepper flakes, optional
• 1/2 pound to 3/4 pound fresh salmon

Directions:

Mix up the soy sauce, oil, lemon zest, juice, ginger, garlic, mustard in a large ziploc bag. Smush around to mix well. Add the fish and turn around in the bag so it's well coated. Push the air out of the bag and seal. Refrigerate for 6-8 hours (if using a smaller piece of fish - marinate for 4 or less hours.)

Preheat the oven to 400. Remove the fish from the marinade, patting dry with paper towels. Prep a medium baking sheet with nonstick spray and lay the fish down, skin side down. Sprinkle with red pepper flakes, optional.

Put in the oven for 15-18 minutes, depending on the size of the fish. The edges should just be turning dark brown and the top should no longer have that shiny 'raw' color.

Remove and let rest 5 minutes before cutting and serving.