Ingredients
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680 g wild-caught Salmon
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Coconut Amino Marinade
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125 ml Coconut
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1 Lemon Juice
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1 tablespoon chopped fresh Thyme
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¼ teaspoon ground Ginger
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¼ teaspoon Sea Salt
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Citrus-Ginger Marinade
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2 Orange Juice
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1 tablespoon Apple Cider Vinegar
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1 tablespoon Coconut
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2 tablespoons chopped fresh Mint
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2.5 cm piece Ginger
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¼ teaspoon Sea Salt
Directions
Steps
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1
Done
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Place the salmon fillet in a large bag or container for marinating. |
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2
Done
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Choose which variation of marinade you will be making, and place all of the ingredients in a blender and blend for 30 seconds on high. Pour the marinade ingredients into the bag or container with the salmon and let marinate for 1 hour, flipping once or twice if the marinade doesn’t completely cover the fish. |
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3
Done
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When you are ready to cook the salmon, preheat the oven to 200°C. Discard the marinade and place the salmon on an oiled baking tray, skin-side down. Bake for 15 minutes, or until the fish lightly flakes when tested with a fork. The cooking time may vary a bit depending on the thickness of your fish fillets. |
