Caribbean Gingered Salmon
By Cynthia Lair
This recipe is an adaptation of a delicacy that Dr. Bruce Gardner, a family practitioner, prepared for us one summer. It is equally awesome with halibut.
1 tablespoon tamari or shoyu
3 tablespoons extra virgin olive oil
1 tablespoon grated gingerroot
3 tablespoons lime juice
1 teaspoon agave nectar (or sugar)
3-4 cloves garlic, minced
1 pound salmon fillet
Preheat oven to 400 degrees F. Put tamari, 2 tablespoons of oil, gingerroot, lime juice, agave, and garlic in a small mixing bowl; whisk together. Place fish in a shallow pan and pour marinade over the top. Marinate 1/2-1 hour in the refrigerator.
Heat 1 tablespoon of olive oil in a skillet. Place fish in pan skin side up, saute one minute, then turn and saute second side one minute. Leave fish in the skillet and place in oven. Bake until fish is almost cooked through (7-10 minutes). Remove skillet from oven and place on stove. Add remaining marinade and deglaze the pan, letting the liquid reduce some before serving.
Preparation time: 10-15 minutes (after marinating 1 hour)
Servings: 4 (4 oz each)
Serve with Quinoa and Cucumber Relish