Crispy Salmon with Ginger Sauce
Photography by Hudi Greenberger | Food and prop styling by Renee Muller
INGREDIENTS
SERVES 6
- 6 6-oz (170-g) salmon fillets skin on
- 1½ Tbsp grated ginger
- 4 cloves garlic crushed
- ¼ cup mustard
- ¼ cup maple syrup (depending on how potent your ginger is you may need an extra Tbsp of syrup to balance it out)
- 2 Tbsp water
- 2 Tbsp white miso paste optional
PREPARATION
Pat your salmon fillets completely dry and sprinkle all over with salt including skin. Spray a nonstick frying pan with cooking spray and cook the fillets skin side down over medium heat until the skin is completely crispy and the fish is cooked about ¾ of the way through about 8–10 minutes. You’ll see quite a bit of rendered fish oil come out into the pan. When the skin is fully crispy flip the fish over and cook until it’s finished about another 3 minutes. While the fish is cooking combine the remaining ingredients in a small saucepan and bring to a bubble. Lower and let simmer for another 5 minutes. Serve the sauce under the fish and serve the fish skin side up so it doesn’t become soggy.
NOTE: If your fillets don’t all fit in one frying pan cook it in batches and let the first batch rest skin side up in a 175°F- (80°C)-oven until ready to serve.
VARIATION: If the skin is not for you just pour the sauce over the salmon and bake it for 20 minutes on 375°F (190°C).
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