I've posted this recipe before but today I've updated it with both a photo and a video.
This is one of my go to recipes. It is super fast, easy, and sophisticated. If you haven't tried this yet you are really missing out. Seriously folks this is FANTASTIC. Of all the recipes I have ever created this is hands down the best one and the one I am most proud of. Try it.
Brown Sugar and Ginger Salmon
minced ginger (prefer the jars pureed ginger you can buy... 1/2 t - 2 t per 6 oz filet)
brown sugar (1 T per 6oz of filet)
Heat oven to 400
line cookie sheet with tin foil (do it!) and lightly grease the foil
Place filets (I get a 12-16 oz for the three of us) on the prepared cookie sheets. Salt and pepper the filets and then dust with the coriander (like you are putting cinnamon sugar on toast). Schmear (yes you NYers will know what I mean) the minced ginger over the filets. This is totally a taste issue on how "hot" you want the salmon to be. Apply sparingly (1/2 t per 6 oz) if you don't like spice and more (2 t per 6 oz filet) if you do. Then take a tablespoon of brown sugar for each 6 oz or so of salmon and evenly crumble and press this on top of the ginger. Pat the sugar to cover the whole filet and kind of moisten it from the ginger. Place in oven for about 10 mins until desired doneness. The brown sugar should have melted into a glaze. THIS IS FANTASTIC!
175 calories for 4 oz portion
My grocery store isn't selling the jars of pureed ginger (might have been Christopher Ranch or some such brand like the garlic) anymore... they now have it in a tube "Gourmet Garden Ginger Spice Blend"
Also I use Wild Sockeye I find it has a stronger flavor and a firmer texture. Lately I've been buying the vacuum packed frozen filets so I can make this whenever I want.. I just put the filets in the fridge the night before. Whole Foods and TJ's both have these at about $9.99/lb. If you buy it at the fish counter it is often over this and since they've thawed it for you (well for those of us who do not live in Alaska).. you don't have a lot of flexibility in terms of when you're going to make it.
Mrs F Food TV... you can watch me make it!