Ginger/Soy Salmon

Gina Shipley // Savor Your Saturday


September 14  


1 large filet of salmon, 14-16 ounces

2-3 tablespoons ground ginger

1 teaspoon salt

½ teaspoon black pepper

pinch of cumin, sprinkled

3 tablespoons garlic powder (or enough to coat fish)

2 tablespoons low-sodium soy sauce, sprinkled

1 ½ tablespoons olive oil, to rub on skin of salmon

brown sugar, enough to pat onto top of skin


Set oven at 425˚

Prepare pan (I often use a cookie sheet lined with foil, with the dull side up). Spray with Pam or your choice of spray. Rinse filet and pat dry. Rub olive oil onto the skin side of the filet, then set onto pan. Add spices in the order listed. Cook for 12 minutes or until flesh is flaky.

Serve with couscous and your choice of veggie for a simple, elegant meal.

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