Pickled-Ginger Baked Salmon
Published September 20, 1997
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
4 8-ounce fillets salmon
2 teaspoons dark sesame oil
Salt to taste
Freshly ground black pepper to taste
24 slices pickled ginger (available in specialty stores)
4 slices smoked salmon
Nutritional analysis per serving (4 servings)
3 grams carbs; 131 milligrams cholesterol; 537 calories; 10 grams monosaturated fat; 10 grams polyunsaturated fat; 8 grams saturated fat; 34 grams fat; 631 milligrams sodium; 52 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.
Private Notes
Comments
I made this many years ago and loved it. For some reason I was thinking about it today and googled salmon pickled ginger. Happily, I was directed here and am looking forward to making this a regular part of my monthly cycle of dinners.