- 1/2 cup fresh lemon juice
- 1/2 cup ginger syrup
- 1/2 cup soy sauce or liquid aminos
- 6 garlic cloves, minced
- One (3-4 pound) salmon fillet
- Salt and pepper to taste
- 2 lemons, halved crosswise
- 1/2 cup pomegranate arils
Heat oven to 400°F. Whisk together lemon juice, ginger syrup, soy sauce and garlic until well-blended. Spoon half of marinade over salmon and refrigerate for 30 minutes.
Remove fillet from marinade and place on foil-lined baking sheet brushed lightly with oil; bake 15 to 20 minutes or until just cooked through, basting generously with remaining marinade every 5 minutes.
Meanwhile, heat a small sauté pan over medium heat. Place lemon halves in pan, cut side down until browned. Set aside.
Remove salmon from oven and serve, garnished with pomegranate arils and seared lemon halves.
General rule for cooking time is 10 minutes per inch of thickness. Salmon is best served medium to medium-rare.