Ginger Salmon for Two

Ginger Salmon for Two

¾ lbs salmon

Ginger (2 Tbs chopped) plus ½ Tbs grated

Toasted sesame oil

1 bunch scallions cut into thirds and then julienned

red pepper flakes ( a big pinch or more to taste)

salt

4-6 garlic cloves (whole, not chopped)

crystallized ginger

1.5 cups vegetable broth

To cook the salmon:

Put about a tablespoon of the oil in a nonstick pan plus the grated ginger at medium high heat. Briefly cook the ginger then add the salmon skin side up. Cook based on the thickness of the salmon then flip. Finish cooking the salmon skin side down and then remove from the pan. (I put it in the oven (which is off) to keep it warm.

Cook the rest:

Add a touch more oil to the pan with the hot pepper flakes. Then add the garlic and chopped ginger and a bit of salt. Stir until the ginger is browning (this will happen quickly, don’t worry if it sticks to the bottom of the pan, the broth will release the browned bits). Then add the green onions and cook until slightly wilted. Add the broth, turn down the heat and reduce the liquid by 1/3 to 1/2.

Take the cooked salmon from the oven and gently remove the skin from the bottom of the fish by putting a spatula between the flesh and the skin and pulling the skin off. It should come off easily. Cut the fish into serving sizes, and add back to the broth. Cook on medium heat for a minute or two.

Serve the fish over steamed rice and sprinkle with chopped crystallized ginger (I use a lot, but use as much as you like!)

Enjoy!