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Salmon with Ginger and Lime

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Makes: 4 servings adjust
Tangy sauce. Serve with steamed leafy greens and rice.



  • 3 Limes

Step 1

Peel 4 strips of lime zest into julienne. Set aside. Squeeze juice from limes, set aside. Cut the second lime into 8 thin slices. Cut the third lime into 8 wedges. Preheat the oven to 400.


  • 1 14 pounds Salmon Fillet
  • 1 teaspoon Canola Oil
  • 1 teaspoon Kosher Salt
  • 4 teaspoons Fresh Ginger

Step 2

Cut fish into 4 equal pieces and place on parchment paper. (paper can be brushed w canola oil to ensure it doesn't stick to fish). Sprinkle each piece of fish with salt and pepper and ginger. scatter lime zest. place lime slices on top. Wrap fish in paper, sealing well. Place packets on baking sheet.

Step 3

Bake fish until translucent, 10 minutes for each inch of thickness. REmove and let stand.


  • 2 tablespoons Butter
  • 1 Shallot
  • 14 cup Lime, Juice
  • 2 tablespoons Sake
  • 1 tablespoon Worcestershire Sauce

Step 4

While fish is in oven, combine shallot (chopped), lime juice, sake, worcestershire sauce over medium high heat. Bring to a boil and boil until liquid reduces by one-third (5 min). Whisk in butter, bit by bit. Garnich fish with wedges and serve with sauce.
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