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
Roasted Gingered Salmon
Chocolate ice cream dusted with espresso powder