Ginger and Curry Salmon
This is a very simple salmon recipe, but it looks and tastes wonderful. This preparation makes the top and bottom nice and crispy, but leaves the inside very moist. Sara Moulton was the original source for this recipe. Originally served as part of: Curry Ginger Salmon with Soba Noodles.
Ingredients
- 1.6 pounds skin-on filet salmon (rinse and cut into 4 pieces)
- 4 teaspoons minced ginger
- 2 teaspoons mild curry powder
- to taste salt & pepper
- olive oil
Instructions
We preheat the oven to 400 degrees.
We combine the ginger and curry in a small bowl. We season with salt and pepper and pat on the flesh-side of the four pieces of salmon filet.
We heat the olive oil in a large nonstick pan. When hot, we put the salmon in, skin-side down to ensure a crispy skin. We cover with a piece of aluminum foil and cook for 5 minutes. We turn the pieces over, cover again, and cook for another 2 minutes. We test with the point of a knife to see whether the salmon is done, we do not want much resistance so we know it is cooked through. Our salmon is not quite done, so we put it in the oven for a few minutes. We serve the salmon skin-side down on the plate.
Ingredients
- 4 tsp ginger (minced)
- 2 tsp mild curry powder
- salt and pepper
- 1.6 lb skin-on salmon fillet (rinsed, cut in 4 pieces)
- olive oil
Instructions
Heat the oven to 400°F.
Grown-up
Mix the ginger and curry powder, season with salt and pepper, and pat it onto the flesh side of the salmon.
Grown-up
Heat the oil in a large nonstick pan. Lay the salmon in skin side down, cover with foil, and cook 5 minutes. Turn, cover again, and cook 2 minutes.
Test with the tip of a knife; it should slide in easily. If it isn’t done, finish it in the oven a few minutes. Serve skin side down.