Soy Vay®

Prep

• 1.
  Chop the scallions. Set aside.
• 2.
  Arrange salmon in a shallow dish or resealable plastic container.
• 3.
  Pour 1/2 cup of the Garlic 'N Ginger dressing over the fish and turn until evenly coated.
• 4.
  Cover and marinate in the fridge for 3 hours.
• 5.
  Discard any leftover marinade.
• 6.
  Preheat oven to 425°F.

Cook

• 1.
  Arrange the fillets on a foil lined baking sheet.
• 2.
  Brush or baste the tops with the remaining Miso Vinaigrette sauce.
• 3.
  Bake for about 12 minutes. The meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
• 4.
  When the fish is done, brush with the rest of the Garlic 'N Ginger Dressing.
• 5.
  Season with a pinch of salt.
• 6.
  Garnish with toasted sesame seeds and scallions.
• 7.
  Serve immediately.