Description
A quick lemon and ginger marinade adds zing and brightness to this popular firm fish.
Ingredients
Units
Scale
- 1 pound boneless, skinless salmon fillet
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 thumb size ginger, peeled and finely chopped
- Juice of one lemon
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Handful flat leaf parsley, roughly chopped
Instructions
- In a bowl mix 2 tablespoons olive oil, garlic, ginger, lemon juice, dijon, salt and pepper. Stir a few times to melt the salt and blend the dijon.
- Pour the mixture in a ziplock bag or tupperware, and add the salmon.
- Close the tupperware (or seal the bag) and shake a few times to coat the salmon (work the marinade around with your hands if it’s in a ziplock bag). Put in the fridge and marinate for at least 2 hours (up to 10 hours).
- In a skillet over medium high heat, add the remaining tablespoon of olive oil. Swirl the oil to coat the surface of the skillet.
- When the oil is hot, add the salmon fillets and cook on each side for about 3 minutes.
- Sprinkle with fresh parsley, season with salt and pepper and serve (a spinach salad pairs really well this dish).
Notes
Save the leftover salmon in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 404
- Sugar: 3.4g
- Sodium: 881mg
- Fat: 18.2g
- Saturated Fat: 3g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 1.6g
- Protein: 52g
- Cholesterol: 115mg
