- 2 (1/2 lb.) fresh salmon portions
- 2 Tbsp. Persian Lime Oil
- 2 Tbsp. Serrano Honey Vinegar
- 1 tsp. fresh grated ginger
- Salt & pepper to taste
Whisk together the olive oil, vinegar, and ginger. Pour over cleaned salmon portions and marinate in the refrigerator for about 3 hours. Preheat oven to 375. Heat and oil grill plate or saute pan. Sear both sides of the salmon until grill marks or well browned in saute pan, approx. 5 minutes. Place salmon in ovenproof pan, pour remaining marinade on top, and finish in oven for about 15 minutes.