The last of my three new cookbooks is one of my favorite kinds-- one with minimal ingredients. This one is 400 Recipes- Three & Four Ingredients by Jenny White and Joanna Farrow. Nick loves salmon, so when I saw this recipe and how simple it was, I knew I had to try it. I served it with a side of Uncle Ben's 90 second jasmine rice.
Salmon fillets, about 5oz each
2in piece of fresh ginger, peeled and cut into matchsticks
Put the salmon in a shallow, non-metallic dish and pour over the teryaki marinade. Cover and chill for 2 hours.
Meanwhile, heat the sunflower oil in a small pan and add the ginger. Fry for 3-5 minutes or until golden and crisp. Remove and drain on paper towels.
Heat a pan until smoking hot. Remove the salmon from the marinade and add, skin side down, to the pan. Cook for 2-3 minutes, then turn over and cook for 1-2 minutes more, or until cooked through. Remove from the pan and distribute on plates. Top the fillets with the crispy ginger.
Pour the marinade into the pan and cook for 1-2 minutes. Pour over the salmon and serve.