Salmon has become so prolific that it can often feel like a boring old staple. This recipe adds a lot of zing without too much work. It's great for a weekday meal or as the centerpiece of a dinner party.
The sauce can be made up to a day in advance.
- One 12-ounce fillet salmon, skin on
- 2 shallots, diced
- 4 olive oil
- 2 ginger, grated
- 2 limes, squeezed
- Pinch of salt
Put shallots and ginger in a sauté pan with olive oil on medium heat and cook for approximately 5 minutes, or until the shallots have started to brown. Add the lime juice and cook for another minute until lime juice is hot. Add the salmon and cook for approximately 7 minutes, turning the salmon over halfway through.
Plate the salmon with the shallots on top, using excess broth as a sauce.