• 1 pound wild salmon
  • 1/3 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Preheat oven to 375.  Put salmon into a baking pan or casserole dish.  Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Bake for 25-35 minutes (depending on thickness of salmon).  Garnish with minced scallions.  Serves four.