Acquiring a taste for salmon took me some time, I’ll admit. Now that I like it and actually crave it from time to time, I look for new ways to spice it up a bit. I had a similar version of this at a wedding recently. It was so good, I had to make it at home!
2 (6 oz) salmon fillets
1 bottle Shiitake Soy Ginger sauce (“Annie Chun’s”)
I like to remove the skin before marinating. After the skin is removed, rinse if needed. Place salmon in baking dish and cover with entire bottle of sauce. Refrigerate for at least one hour. Preheat oven to 350 degrees. Bake 40-60 minutes, or until easily flaked with a fork. Serve with roasted sweet potatoes and asparagus.
Don’t forget to add love, it makes all the difference!