Thursday, May 17, 2007

Ginger Lime Salmon

Not a great picture, but a great recipe!

Grated zest of 1 lime
1/4 cup fresh lime juice (about 2 limes)
1tbsp finely minced shallots
1tbsp finely grated peeled fresh ginger
41/2 tsp tamari or soy sauce
2tbsp canola oil
2tbsp toasted sesame oil
1/4 cup fresh minced cilantro (optional)
4 salmon fillets (6-8 oz each) with or without skin, pin bones removed

Position a rack in the lower third of the oven and preheat to 500f.
Combine all ingredients except cilantro and fillets in a shallow baking dish just big enough to hold all the fish in one layer. Add 2tbsp of the cilantro. Add the fillets and turn to coat them all over, then arrange them skin side down (if any).
Bake without turning until just firm to the touch, and the interior is nearly opaque, but still moist 6-12 minutes depending on the thickness of the fish.
Transfer fillets to a plate drizzle some of the sauce from the pan over them and garnish with the remaining 2 tbsp cilantro.

This was from a book called Food to Live By. Anyone reading this should think about getting this book. Seriously. I have tried a bunch of recipes from it and they are all good. Some are over the top out of this world incredible, and the worst of them have been really good.

This one… so easy… so good. It’s everything you want your salmon to be, and I didn’t even have the cilantro, I’m sure it would have been even better. I didn’t have the shallots around, so I used a tiny bit of red onion, which was nice because it added a bit of color.

The sauce was so good, you have to have something with it to soak up the rest of the sauce, otherwise, you might be tempted to drink it. The boys liked it too. It feels good to see them eating fish.

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