|½ cup||soy sauce|
|2 tbsp||canola oil|
Finely zest the lemon and limes. Peel and finely grate the ginger using the bamix® and SliceSy with the fine grater.
In a deep baking tray large enough to fit the salmon, combine the zest, ginger, soy sauce and mirin. Gently place the salmon fillet in the tray and spoon over the marinade, then pop it in the fridge for at least 90 minutes.
To make the salsa, squeeze the juice from half the lemon and one of the limes into a high-sided jug, and the canola oil. Deseed and roughly tear in the pepper and chillies, add the mint leaves and season well with sea salt and black pepper. Using speed one of the bamix® with the food processor, gently mince the veg until finely chopped.
Preheat your oven to 400 ° F.
Remove the salmon from the tray and discard the marinade. Drizzle with olive oil, then place it skin-side down on a large roasting tray.
Bake for 12 to 15 minutes or until cooked to your liking. Flake the salmon and dollop over the red pepper salsa. We recommend serving with some steamed rice and a leafy salad for a delicious, complete meal.