1 3/4 pounds salmon fillet
1/3 cup soy sauce
1/3 cup fresh lemon juice
1/2 inch gingerbread paste
1 teaspoon distilled white vinegar
2 tablespoons distilled white vinegar
Place salmon fillet in a baking dish and place the lemon juice, gingerbread paste, white vinegar and 2 tablespoons distilled white vinegar on the bottom of the dish. Mix together and cover with plastic wrap.
Brush dish with a small amount of water. Place salmon on rack in pan and cover with plastic wrap. Cook over low heat 5 to 7 minutes, turning once. Remove plastic wrap and fish should easily flop. Remove fish from dish.