Asian Salmon (Foodbabe)

• 1.5 or 1 pound WILD salmon with skin on (I think the skin on preserves freshness)
• 2 tbsp Mirin - Japanese Cooking Wine (available in Asian section of market)
• 2 tbsp Agave Nectar or Grade B Maple Syrup (I sometimes use only 1 tbsp - if I am trying to cut calories)
• 1/4 cup low sodium tamari or soy sauce (I sometimes use a little less, if I am trying to cut salt)
• 2 tbsp minced ginger
• 2 tbsp minced garlic
• 2 chopped scallions (save for topping)

1. Pre Heat Oven to 425 degrees
2. Take all ingredients except Salmon and scallions and put in a small pan on medium/high heat
3. Bring to a boil
4. Simmer 5-7 minutes, stirring mixture
5. Let mixture cool before marinating Salmon
6. Put Salmon in a glass dish or Ziploc with all marinade - make sure bits of ginger/garlic are on the skinless side
7. Top with chopped scallions (optional)
8. Marinate for at least 1 hour at most 6 hours
9. Place in Oven skinless side facing up (the skin will stick to the pan and leave you with all the good fish)
10. Bake 15 - 20minutes - It usually goes 20 for me. Or you can Grill it at 400 degrees skin side down for about 8-10 mins
11. Let fish rest for 2-5 mins - and SERVE!

salmon with skin, section, maple syrup, soy sauce, ginger, garlic, scallions

Taken from www.epicurious.com/recipes/member/views/asian-salmon-foodbabe-52024201 (may not work)