Salmon with Ginger-Scallion Vinaigrette
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4
- 1 tablespoon grated fresh ginger
- 4 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil or canola oil
- ¼ teaspoon kosher salt
- 1 tablespoon less sodium soy sauce
- 1 tablespoon honey
- 1½ pounds salmon fillet, cut into 4 portions
In a medium bowl, combine the ginger, scallions, lime, juice, oil, and salt. Stir together.
In a small bowl, stir together the soy sauce and honey.
Heat your broiler (with the oven rack about 4 inches from the top) to high. Line a rimmed sheet pan with foil. Place the salmon on the pan, spacing the pieces about one inch apart. Baste with the soy mixture. Broil for 5 minutes, basting every minute or so, then check for doneness.
You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon. If it flakes easily but still has a slightly darker orange center (medium-rare to medium) then it’s done. If not, or if you like your salmon cooked more, then broil for 1 to 2 minutes more, basting as you go.
Serve topped with the vinaigrette.
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