20 oz. salmon fillets (about), cut into serving-size pieces 2 green onions 1 T fresh ginger root, grated 1 large clove garlic, minced 2 T light soya sauce 1 T lemon juice 1 tsp lemon rind, grated 1 tsp sugar 1 T sesame oil
Arrange raw salmon in one layer in an oven-proof dish. Pour remaining ingredients over top. Let stand at room temperature for 15 minutes or in the refrigerator for one hour. (The marinade partially cooks the salmon, so don't exceed this time by too much.) Bake in a 425 degree oven until the salmon is done---about 15 minutes. Cool and store in the remaining juices. Serve cold.
Looks more like a feast than a brunch! It sounds great. I might try replacing the lemon with lime in the salmon recipe. I'd also add some chiles to the fragrant beef to spice it up, so that it contrasts with the chilled fruit salad and coconut gelatin.
The saffron fudge sounds decadent. Does it come out red in color?
