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.

Asian style strip steak (with peppers, onion and ginger-soy sauce)

I don't eat (and don't cook either) a lot of meat. There is no ethic or ideological or merely dietetic motivation behind this; and not even the fact that I don't like meat, in fact I love it (of course only if it is quality meat, but this is true for any kind of food). The reason is simply that I rarely long for having some meat and probably I could live without it (while I cannot stay one day without eating some kind of vegetable). And the weird thing is that when I crave for meat I want something raw or very close to: and so if I prepare meat at home, most of the times it is something not requiring slow cooking or roasting. When I lived in Turin (where local beef breed - Fassone - has a high quality, tender and flavorful meat) I used to prepare a mix of tartares with different seasonings or a simple tagliata. Now that I live in Dubai I like to experiment "fusion" recipes where Italian flavors I am used to combine with ingredients and ways of cooking coming from different culinary traditions, and the recipe I want to share is a perfect example of this idea: the meat is rapidly stir - fried (something similar to what we call "straccetti"), but before is marinated in a ginger-soy sauce-sesame oil- garlic-chili mixture which gives an oriental deep flavor, and is paired with onions and peppers cooked in the same sauce; and everything in cooked in a wok (which I really like because it permits to make very tasty and perfectly seared food limiting the quantity of fat used).
I admit that the dish is not the most photogenic in the world - especially if pictured when prepared for a family dinner, as I did - but it gives a lot of satisfaction; and, not less important, is fast and easy to make.
I have not done yet, but I think it would be perfect for being eaten with chopsticks.