Ingredients
1/4 cup freshly squeezed lemon juice
2 tablespoons water
2 tablespoons soy sauce
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced ginger
1 clove garlic, minced
2 tablespoons honey
4 salmon fillets
2 tablespoons canola oil
1/2 teaspoon cornstarch
1 teaspoon lemon zest
Ground black pepper to taste
Directions
Combine lemon juice, water, soy sauce, olive oil, ginger, garlic, and honey. Add salmon, toss to coat, and refrigerate 2 to 4 hours. Remove salmon from marinade. Place remaining marinade into a small saucepan. Whisk in cornstarch. Bring to a boil for 1 minute and remove from heat. Heat oil over medium-high heat in oven proof skillet. Add salmon with skin facing up. Cook until seared, then flip over and sear second side. Brush remaining sauce over salmon fillets and bake in the oven for 10 to 12 minutes or until cooked through. Prior to serving, top with lemon zest and ground black pepper. Serve with roasted vegetables or side salad and whole-grain such as quinoa or brown rice.