Thai-Style Summer Salmon (with Citrus, Ginger, Soy and Salted Peanuts)

Nobody really wants to do heavy cooking during the summer. This time of year, I am always searching for easy, quick, light dishes to prepare for dinner. Last week, I was playing around with some ingredients that I had in the fridge, and I came up with this fresh, summery salmon recipe that explodes with flavor and texture. I have made it 3 times since then! The fish is simply cooked in the oven, and then drizzled with this gorgeous citrusy-gingery-soy marinade, and topped with lots of freshly chopped cilantro, mint and salted peanuts. This casual salmon dish is perfect for a summer gathering, and can be prepared in no time. Use the leftovers on top of a mixed green salad or to stuff pitas for a brilliant lunch.

Thai- Style Summer Salad

Serves 6

1.5 pound Salmon fillet, skin removed ( I used Salmon Trout)

1/3 cup soy sauce

Juice from 1 large orange (or 1/4 cup orange juice)

1.5 tablespoons minced ginger

3 tablespoons plum sauce or duck sauce

2 tablespoons maple syrup

2 tablespoons roughly chopped cilantro

2 tablspoons roughly chopped mint leaves

3 tablespoons roughly chopped salted peanuts

Preheat the oven 375. Place the fish in a lightly greased baking dish, and cover with aluminum foil. Place in the oven, and cook for 20-30 minutes, until done to your liking. Remove from the oven, and uncover. Meanwhile, whisk together the soy sauce, orange juice, ginger, plum/duck sauce and maple syrup. Before serving, spoon the marinade over the cooked fish. Sprinkle the cilantro, mint and peanuts. Enjoy!