For most week night meals, a well seasoned protein, a green vegetable and perhaps a carb side dish constitutes a well rounded meal. If I can get it on the table in 30 minutes or less, all the better.
For this marinade squeeze the juice of 1/2 an orange, 1/2 a lemon and 1/2 a lime. Add to the citrus juices 1 tablespoon soy sauce and two tablespoons fresh basil chiffonade. Marinate at least one hour but up to 24 hours, covered in the refrigerator. Cook the salmon skin side down at 450 degrees Fahrenheit for about 20 minutes. Spoon additional marinade over the salmon about half way through the cooking. The flesh should be firm and opaque when done - we are looking to serve supper not sashimi. Sprinkle with a bit of salt and pepper to taste, serving hot with your favorite sides.