Down East 2013 ©
From Far East Down East. To purchase, click here .
Cooking time: 35 minutes
11⁄2 pounds salmon fillets
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
Wash the fillets under cold running water, removing any skin, bones, or scales. Pat dry, then sprinkle with the salt, ground pepper, and cayenne. Slice the lime for garnish.
Heat the oil in a large, heavy skillet. Add the seasoned fillets. Cook gently on one side until the fish is almost cooked through. Turn the fillets and cook for a minute or two more.Transfer the fillets to 4 dinner plates. Pour some Ginger Maple Soy Sauce (recipe follows, page 65) over each. Garnish with lime slices and serve.
Ginger Maple Soy Sauce
2-inch piece fresh ginger
3 cloves garlic
2 tablespoons vegetable oil
1 cup soy sauce
2 tablespoons maple syrup
Peel the ginger and finely chop. Crush the garlic and finely chop.
Heat the oil in a small, heavy saucepan over low heat. Add the chopped garlic and ginger and cook gently for 2 to 3 minutes. Add the soy sauce and bring to a slow boil. Add the maple syrup and continue to boil until the volume is reduced by about one third and the sauce has a thick consistency.