1 1/3 cup of orange juice
1/2 cup of extra virgin olive oil
1/4 cup of soy sauce
4 tablespoons of finely chopped ginger
2 tablespoons of lime juice
1 kg of salmon without skin and bones
1 1/3 cup of orange juice
1/2 cup of extra virgin olive oil
1/4 cup of soy sauce
4 tablespoons of finely chopped ginger
2 tablespoons of lime juice
1 kg of salmon without skin and bones
1
Wash the salmon thoroughly and dry with paper towels
2
Cut into pieces and arrange in a refrigerator
3
Cover with orange and lime juices
4
Seal with plastic wrap and refrigerate for 30 minutes
5
Drain the juice, arrange the salmon on plates, and sprinkle with ginger
6
Mix the olive oil with soy sauce, allow it to cool to room temperature, and drizzle over the fish
7
Serve with boiled potatoes, green papaya salad with chili peppers and olive oil, or with a vinyard pea shoot.
