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1 jalapeno pepper, seeded and finely chopped (I left this out)
1 garlic clove, pressed
3 TBS Rice Vinegar (I used white vinegar)
2 TBS vegetable oil
1/4 tsp sugar
1/8 tsp salt
Directions
Combine Ginger root, sesame oil, cilantro, salt and pepper; mix well. Place Salmon Fillets in a resealable bag, and pour in marinade (I just put them in a bowl, and drizzled the marinade on top). Refrigerate for at least 30 minutes, or up to 6 hours.
For Salsa, place all the vegetables in a small to medium sized bowl. Press the garlic into the bowl. Add vinegar, oil, sugar and salt; mix well.
Preheat the oven to 400 degrees. Remove the salmon from the bags and place in a baking pan (I used an 8X8 pan). Bake for 15-20 minutes or until the Salmon is opaque and easily flakes with a fork.
If yours is still frozen like mine was, you may need an extra 20 minutes to completely cook. Serve with Cucumber Salsa.
I made mashed potatoes for a side, but I served mine on top of the potatoes. It was extra yummy!
