Pan-Roasted Salmon with Ginger and CurryAlan Richardson
If you’re in the mood for an Asian-inspired meal, serve this fish with the pickled cucumber and cabbage.
Recipe information
Total Time
15 minutes
Yield
Serves 2
Ingredients
2 teaspoons minced peeled fresh ginger
1 teaspoon curry powder
2 (6 ounces) pieces center-cut salmon fillet with skin, patted dry
1 tablespoon olive oil
3 scallions, chopped
Preparation
Step 1
Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto flesh sides of salmon. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
Step 2
Add scallions to skillet with salmon and cook 30 seconds.
