Simple fixings for fresh salmon


March 21, 2007|By Bill Daley | Bill Daley,Chicago Tribune

Fresh salmon is so rich it needs very little to highlight its warm flavor. For me, freshly minced ginger, a handful of chopped green onions or parsley and a drizzle of soy sauce are enough.

I leave the skin on the fish when roasting; it helps hold the fillet together while cooking and it enhances the flavor to a degree. (The skin may stick to the hot baking pan. Don't worry; carefully lift the cooked fillet off the skin and onto a plate.)

Serve this salmon with a simple green salad, white rice and steamed cauliflower florets sauteed briefly in curry-seasoned hot butter. Chocolate ice cream dusted with espresso powder is a nice finish to this meal.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Roasted Gingered Salmon

Serves 4 -- Total time: 25 minutes

4 salmon fillets, skin on

3 cloves garlic, minced

1 piece (1 1/2 inches long) ginger root, peeled, minced

3 tablespoons reduced-sodium soy sauce

1/2 teaspoon sea salt

1 tablespoon each, minced: parsley, green onion

Heat oven to 350 degrees. Place the salmon in an 8-inch-square or other small baking dish; set aside. Mix together garlic, ginger root and soy sauce; pour mixture over the salmon.

Bake until just cooked through, about 20 minutes. Sprinkle with sea salt, parsley and green onion.

Per serving: 286 calories, 12 grams fat, 2 grams saturated fat, 107 milligrams cholesterol, 2 grams carbohydrate, 39 grams protein, 781 milligrams sodium, 0 grams fiber


Watercress salad

Roasted Gingered Salmon

Curried cauliflower

Steamed rice

Chocolate ice cream dusted with espresso powder

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