There's something satisfying about the deep flavor of smoke combined with the bright taste of ginger. For this salmon dish, you can get a some smokiness in a couple of different ways—by adding some smoked paprika or by using smoked salmon butter.
Smoky Coho with Ginger-Scallion Sauce
by Beth Short-Rhoads
Serves 6
2 pounds coho salmon, pin-boned and portioned
Juice of 2 limes, divided
½ teaspoon salt plus extra to season sauce
8 scallions, thinly sliced
1 inch ginger, sliced into thin matchsticks 3 tablespoons smoked salmon butter (or 2 tbs melted butter + a pinch of smoked paprika) Olive oil
Crème fraiche (or substitute thinned sour cream)
Optional flower garnish such as primroses or pansies
Drizzle salmon portions with the juice of 1 lime, then sprinkle with ½ teaspoon salt. Marinate for 30 minutes.
Meanwhile, make the ginger-scallion sauce by combining the scallions and ginger in a small bowl. Stir in the juice of the remaining lime. Salt to taste and set aside.
When the salmon is done marinating, preheat the oven to 300 degrees and warm a heavy skillet over medium heat. Coat the skillet with a thin film of olive oil. Sear the salmon portions, flesh side down, until they develop a slight crust, about 3 minutes. Transfer to a parchment-lined baking tray. Mix the melted butter and paprika in a small bowl, then brush onto the salmon. Bake for 12 minutes, or until the salmon is barely cooked through. Do not overbake.
Transfer the salmon to a serving platter. Top each portion with a drizzle of crème fraiche and a spoonful of ginger-scallion sauce. Add optional flower garnish, if desired.