The zest of fresh ginger root adds a wonderfully bracing note to wild salmon.
Adapted from Waitrose Food Illustrated magazine
Four (6-ounce) skinless/boneless salmon fillets
3-inch piece (about 1 ounce) fresh ginger root, peeled
1 tablespoon macadamia nut, sesame, or grapeseed oil
Salt and freshly ground black pepper to taste
Soy sauce, lemon wedges or mirin* to taste (optional)
- Preheat the oven to 400 degrees. Pat the salmon dry and place on a rimmed plate or in a baking dish.
- Using a grater or zester held over a bowl, grate the ginger root. Add the oil, stir to combine and rub the paste over the salmon. (Grating ginger root releases more of the pungent juices than slicing or mincing. If you don't have a grater or zester, smash the ginger root using the flat side of a knife. First rub the crushed portion and its juices over the surface of the salmon, then mince the used ginger, mix with the oil and rub the resulting paste over the salmon.)
- Set aside for 10 to 25 minutes, depending on how strong a ginger flavor you want.
- Preheat a skillet over medium-high heat. Scrape any excess ginger from the salmon. Add the salmon and do not move or turn it for 2 minutes. (If the salmon sticks to the skillet, it is not properly seared; cook for 30 more seconds and try again.) Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes. Transfer the skillet to the oven and finish cooking to the desired degree of doneness.
- Taste and, if desired, counter the pungency of the ginger with a few drops of soy sauce, lemon juice, or mirin.
*Mirin is a sweetened rice wine used for cooking that's available at some supermarkets, Asian and specialty stores. You may substitute 2 parts sake and 1 part sugar or white wine and sugar to taste.
Nutrition per 6-ounce serving: 334 calories, 34 gm protein, 5 gm carbohydrates, 19 gm fat, 94 mg cholesterol, 3 gm saturated fat, 207 mg sodium, 1 gm dietary fiber
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