Lemon Balsamic Salmon

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Sweet and Savory and easy to make (Serves 2)

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• 2 fillets of salmon (11.5 oz total or 330 g). I used wild sockeye salmon.

• Juice of ½ a lemon (2 Tbsp)

• 3 cloves garlic, minced

• ½ tsp ginger, minced

• ¼ cup The Tangy Olive Meyer Lemon Balsamic Vinegar

• 1 tsp cornstarch

• 1 Tbsp lower sodium soy sauce (or low sodium tamari for gluten-free)

 

In a large plastic bag or bowl, mix together everything except the salmon.

Whisk together or shake lightly if in a bag.

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Add the raw salmon fillets and allow to marinate for about 30 min.

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Preheat your oven to 375 degrees F.

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Pour the salmon and the sauce into an oven safe dish (an 8x8 or 9x13 works best)

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Bake for 20-23 minutes until salmon is fork tender and cooked through