Salmon with Ginger and Lime
- SERVINGS: 8
Mireille Guiliano makes this course by arranging the salmon in little rosettes, or flowers, on individual ovenproof plates and quickly baking them, though you can also shape and cook them on a single baking sheet.
- 1 pound trimmed skinless center-cut salmon fillet
- Olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons finely grated lime zest
- Fine sea salt
- Using a very sharp thin-bladed knife, cut the salmon fillet straight down across the grain into delicate 1/8-inch-thick slices; you should have at least 32 slices. (Alternatively, ask your fishmonger to do this for you.) Lightly oil a baking sheet, set a salmon slice on it and bring the ends together to form a loop. Repeat with 3 more slices, arranging the rounded sides out like the petals of a flower and bunching the ends together in the center; try not to overwork the slices. Repeat with the remaining salmon slices to make a total of 8 rosettes.
- Preheat the oven to 350°. In a bowl, combine the lime juice, ginger and lime zest. Sprinkle about 1/2 teaspoon evenly over each rosette and season with salt. Bake in the center of the oven for about 3 minutes, or until the salmon is opaque around the outside and still bright pink inside. Using a spatula, transfer the rosettes to small warmed plates and serve.
A full-bodied Champagne like the Veuve Clicquot Rosé Réserve works particularly well with citrus and offers a nice counterpoint to the rich salmon.