Ginger and Curry Salmon

Source: Sara Moulton

1 (1.6 lb) salmon, skin-on filet, rinsed and cut into 4 pieces
4 tsp ginger, minced
2 tsp curry powder, mild
salt & pepper, to taste
olive oil

Preheat the oven to 400 degrees. Combine the ginger
and curry in a small bowl. Season with salt and pepper
and pat on the flesh-side of the four pieces of salmon filet.
Heat the olive oil in a large nonstick pan. When hot, put
the salmon in, skin-side down to ensure a crispy skin.
Cover with a piece of aluminum foil and cook for 5 minutes.
Turn the pieces over, cover again, and cook for another
2 minutes. Test with the point of a knife to see whether
the salmon is done, You do not want much resistance so
you know it is cooked through. If salmon is not quite done,
put it in the oven for a few minutes.
Serve the salmon skin-side down on the plate.


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