Steps:
- For Salsa: Whisk OJ, soy, ginger, honey, sesame oil + seeds, orange peel, and Sriraucha sauce. Then mix in veggies and herbs. Can be made 2 hours ahead and refrigerate. For Salmon: Whisk or process all items until smooth, pour into gallon freezer bag with salmon. Shake until marinade is well distributed and refrigerate 1 hour. Preheat over to 450 F. Remove salmon from marinade and transfer to rimmed baking sheet. Drizzle 1 Tablespoon marinade over each fillet. Bake about 10 mins until salmon is opaque. Transfer salon to plates and spoon salsa on top.
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