Piquant Salmon with Ginger and Lemon

Did you know that salmon is packed with health benefits? It is a great source of omega-3 fatty acids, a heart-healthy fat known to reduce inflammation and support brain health. Salmon is also rich in vitamin B-12, which helps produce red blood cells and supports the health of the central nervous system. Although I am not a health-conscious eater — and you would probably know that if you followed me on Instagram — it is still nice to know that one of the easiest fish to cook is also packed with nutrients.

Named piquant for the bright flavors of ginger and lemon, this salmon dish pairs beautifully with sautéed spinach and rice pilaf.

INGREDIENTS

[serves 1 as a main dish]

six-ounce salmon fillet with skin

a tablespoon of diced ginger

a tablespoon of lemon juice

a tablespoon of white wine

a tablespoon of unsalted butter

a three-quarters tablespoon of olive oil

a three-quarters teaspoon of diced chives

a half teaspoon of thyme

an eighth teaspoon of sea salt

freshly cracked pepper

Mix diced ginger, lemon juice, white wine, olive oil, diced chives, thyme, sea salt, and cracked pepper in a bowl. Marinate the salmon in the mixture for fifteen minutes, covered and refrigerated.

Remove the salmon from the marinade and lightly pat dry before cooking.

Heat a frying pan over high heat. Once heated, add the butter. Place the marinated salmon in the pan with the skin facing down and reduce the heat to medium-high. Cook for three to four minutes.

Flip the salmon and reduce the heat to medium. Cook for another three to four minutes, or until the salmon feels firm.

Flip once more to return the salmon skin-side down and let the skin crisp for about thirty seconds before removing from the heat. Plate and serve.

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