Asian Salmon With Tomato-Mint Salsa

• SALSA
• 1/3 cup fresh oj
• 2 Tblsp soy sauce
• 1 Tblsp finely grated ginger
• 1 Tblsp honey
• 1 Tblsp sesame oil
• 2 tsp grated orange peel
• 4 tsp sesame seeds
• 2 tsp Sriraucha sauce
• 2 1/2 cups chopped/seeded plum tomatoes
• 1 cup chopped seeded peeled cucumber
• 1 thinly sliced scallion
• 3 Tblsp chopped fresh mint
• SALMON
• 1/2 cup fresh oj
• 1/3 cup fresh lime juice
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2 Tblsp sesame oil
• 2 1/2 Tblsp minced fresh ginger
• 2 Tblsp honey
• 2 Tblsp Sriraucha sauce
• 1 Tblsp grated lime peel
• 6 7-8 oz ssalmon fillets

1. For Salsa:
2. Whisk OJ, soy, ginger, honey, sesame oil + seeds, orange peel, and Sriraucha sauce. Then mix in veggies and herbs. Can be made 2 hours ahead and refrigerate.
3. For Salmon:
4. Whisk or process all items until smooth, pour into gallon freezer bag with salmon. Shake until marinade is well distributed and refrigerate 1 hour.
5. Preheat over to 450 F. Remove salmon from marinade and transfer to rimmed baking sheet. Drizzle 1 Tablespoon marinade over each fillet. Bake about 10 mins until salmon is opaque. Transfer salon to plates and spoon salsa on top.

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Taken from www.epicurious.com/recipes/member/views/asian-salmon-with-tomato-mint-salsa-50185558 (may not work)