Ginger salmon

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Ginger salmon

Ginger salmon

Fish is so good for you, and if you like it, so good to eat. I’m a big fan of salmon and don’t like messing with it too much. Great-tasting salmon is more about cooking it perfectly than about soaking it in soy sauce. This sauce is light and sweet and easy to make.
Ingredients

– MAKES 1 SERVING.
– 1 tbsp (13 g) sugar.
– 1 cup (240 ml) water.
– 1 tsp (2 g) ground ginger.
– 1 (8-oz [230-g]) salmon fillet, skin on.
– Pinch of salt.

Instructions

Step 1: Preheat the oven to 375°F (191°C). In a small saucepan over medium-high heat, whisk the sugar, water and ground ginger together. Cook, stirring every minute or so to keep the sugar from burning, for about 5 to 7 minutes, or until the sauce is sticky enough to coat the fish.
Step 2: Use a pastry brush, a plastic spatula or your clean fingers to cover the top of the fish with the sauce. (Just the top; you won’t be eating the skin, bud.) Season with the salt.
Step 3: Put the salmon on a baking sheet and put it in the oven. Bake for about 20 to 25 minutes (depending on how thick it is), until it flakes apart with a fork and is light pink (salmon color, right?) all the way through. Dark pink is a sign it’s not ready. Use a spatula to take your salmon off the baking sheet, leaving behind the skin. It’s not fun to scrape the skin off the sheet, but the recipe makes for an awesome piece of salmon.

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