For a shorter prep time, omit the braiding step. Cut salmon fillet into four (six-ounce) pieces, and cook as directed in braided method.
2 teaspoons finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon peanut oil
1 (1 1/2-pound) skinless salmon fillet
1/2 cup chopped green onions
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
How to Make It
Combine ginger, salt, and peanut oil in a small bowl. Brush over fillet; set aside.
Combine onions, soy sauce, and sesame oil in a small bowl.
Cut salmon vertically into 3 (15 x 1-inch) ropes; reserve remaining salmon for another use. Braid ropes; secure with wooden picks. Place braid in an 11 x 7-inch baking dish. Cover dish with plastic wrap. Microwave at high for 2 minutes or until desired degree of doneness. Let stand 2 minutes. Microwave at high 2 minutes.
Remove the dish from the microwave. Drizzle onion mixture over fish.
Wine note: As simply prepared as this salmon is, the final touch of soy sauce, sesame oil, and green onions gives the dish lots of punch. For any prospective wine partner, the challenge is to stand up to each of these dramatic flavors. A superfruity, nonoaky white such as Theo Minges "Gleisweiler Hölle" Riesling Spatlese 2004 from Pfalz, Germany, $20, is a fine counterpoint. -Karen MacNeil
Very quick and easy and ridiculously tasty considering the minimal time spent on preparation. If there's time, allowing the salmon to marinate for a little while in the sauce might be a good idea. I used somewhat more ginger than the recipe calls for, I might use even more in the future. But then I love ginger...
This is such a simple recipe and tastes so great. First made it when I was traveling on assignement and only had a microwave for cooking. I don't braid the salmon, to save time and bother. Have prepared it dozens of times over the years. It comes out tasting wonderfully everytime. Serve it with brown rice, and whatever oriental greens look good at the store, stir fried or steamed.
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