Thai Roasted Filet of Salmon

By Cmplxhmn

Ingredients

• 5 ounces coconut milk
• 2 lemongrass stalks, outside layers removed, sliced crosswise and cut into small 1/4-inch pieces
• 2 tablespoons blond miso paste
• 1/2 orange, juice and zest
• 4 cloves garlic, slivered
• 1 tablespoon ginger, crushed
• 1 tablespoon Serrano chili pepper, seeded and chopped
• 1 tablespoon olive oil + additional to lightly oil sheet pan
• 6 5-ounce salmon fillets
• Kosher salt
• Fresh-cracked black pepper

Details

Servings 6
Adapted from beringer.com

Preparation

Step 1

In a medium-sized bowl, whisk together all marinade ingredients.

Place fillets skin side down in a non-reactive pan and pour marinade over fish.

Preheat oven to 400º.

Remove fish from marinade. Place fish on a lightly oiled sheet pan, again with skin side down, and sprinkle liberally with kosher salt and black pepper.