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1080 Recipes (Spain)
Serves 4



    • 4 tablespoons soy sauce
    • 4 tablespoons sake
    • 4 tablespoons watermelon juice
    • pinch of freshly grated ginger
    • 1 pound 2 ounces salmon fillets, skinned
    • 2 tablespoons sunflower oil
    • 3 tablespoons sesame seeds
    • 1/4 watermelon, peeled, seeded, and cubed


Combine the soy sauce, sake, watermelon juice, and ginger a large non-metal dish, add the salmon fillets, turning to coat, and marinate for at least 2 hours in the refrigerator.

Preheat the oven to 350°F.

Pour the oil into an ovenproof baking dish. Drain the salmon fillets, discarding the marinade, add the fillets to the baking dish in a single layer, and sprinkle with the sesame seeds. Bake for about 7 minutes, until the flesh flakes easily.

Transfer to a warm serving dish, garnish with the watermelon, and serve.

Note: To cook the salmon on a barbecue, brush both sides with oil. To make watermelon juice, process chunks of watermelon and strain.

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