Quick and Easy: Gingered Salmon

Washington Post

• Four 4- to 6-ounce salmon fillets, skinned if desired
• 1 ounce (3-inches) fresh ginger root, peeled
• 1 tablespoon sunflower or canola oil
• Salt and freshly ground black pepper
• Soy sauce, lemon wedges or mirin (optional)

Preheat the oven to 400 degrees. Pat the salmon dry. Place the salmon 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 paste over the salmon.)

Set aside for 10-25 minutes, depending on how pungent a ginger flavor you prefer.

Preheat a skillet over medium-high heat. Scrape excess ginger from salmon. Add salmon and do not move or turn it for 2 minutes. (If the salmon sticks to the skillet, cook for 30 more seconds.) Turn and cook until lightly browned and crisp but not cooked through, 1-2 minutes. Transfer skillet to oven and finish cooking to 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.

Makes 4 servings.

Per 6-ounce serving: 334 calories, 34 g protein, 5 g carbohydrates, 19 g fat, 94 mg cholesterol, 3 g saturated fat, 207 mg sodium, 1 g fiber.