½ cup Cuisine Perel Blood Orange Vinegar
3 T.Grapeseed Oil
1 Stem Lemon Grass, Cut into 2-inch Pieces and Smashed
1 l-inch Piece Ginger, Peeled and Smashed
4 – 6-8 oz. Salmon Filets
Salt and Pepper to Taste
Combine vinegar, oil, lemon grass and ginger.
Marinate salmon in zip-lock bag or baking dish for 45 minutes- 2 hours.
Preheat ove11 to 425 degrees. Place Salmon and marinade in small baking dish (remove lemon grass and ginger).
Place in oven and bake until done, about 15 minutes. Remove and let sit for 4-5 minutes to allow for carry over cooking and serve