Ginger Roasted Salmon

Reading the list of fish recipes published so far on this blog, one could think that the only fish my family eats, or at least the one we prefer, is salmon (three recipes out of four, including this, are for salmon). But this is only partially true. As I have already said here, I like salmon and make it quite often. But, how can I say, it is the fish for my "lazy" days: when I want to make something tasty without much effort, when I want to have fish but I don't want to clean more than one pan, when I am not in the mood for trying a new fish, or when, after spending fifteen minutes in front of the fish counter, I cannot decide what to take and go home with two salmon fillets.
And in fact when I buy fish - but it is the same when I buy any other food, especially fresh -  I usually tend to choose, or better to search for local fish, that means local varieties, locally caught. Because local fish is (if seller is reliable) fresher than imported, and consequently tastier, and also more reasonably priced (less travel, less intermediaries). This is sometimes that I like to repeat (have a look at this post) because choosing well the food we buy help us to eat better and helps the environment too.
But let's go back to salmon, which I buy even if not perfectly coherent with the buying philosophy just mentioned.
The recipe here is an adaptation of a Martha Stewart's recipe, and is very easy, fast and tasty, perfect for a weekday dinner. Ginger has a strong presence in this dish, and I liked it for this, but if you prefer a milder, less tangy flavor, just reduce the quantity.

Ginger Roasted Salmon

adapted from Martha Stewart

serves 4

4 x 200 g salmon fillets, skin on

1 tablespoon rice vinegar

3 teaspoons grated fresh ginger

2 teaspoons honey

2 teaspoons extra-virgin olive oil

sea salt and freshly ground black pepper

Preheat the oven to 200 °C. Line a baking dish with a parchment paper. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined.

Place salmon, skin side down, on the baking dish and season with salt and pepper. Pour 1 teaspoon of the ginger mixture over each salmon fillet. Roast until the fish is cooked through, about 15 to 17 minutes.Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately with boiled or mashed potatoes.