- 1/2 cup Bragg Liquid Aminos sauce
- 2 tablespoons minced fresh ginger
- Four 6-ounce salmon steaks (about 1/2 inch thick)
- 2 tablespoons vegetable oil
- Freshly ground pepper
- Steamed basmati rice, for serving
In a shallow baking dish, combine the Bragg sauce and ginger. Add the salmon steaks and turn to coat. Let marinate in the refrigerator for 15 to 30 minutes.
Preheat the oven to 375°. Heat the vegetable oil in a large ovenproof skillet. Scrape the ginger from the salmon into the marinade. Season the salmon with pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn, transfer the skillet to the oven and bake for about 4 minutes, or until cooked through.
Meanwhile, pour the reserved marinade into a small saucepan. Bring to a simmer over moderate heat and cook until reduced by half.
Transfer the salmon steaks to a platter and pour a little of the Bragg sauce over. Serve the remaining sauce spooned over the basmati rice.