Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking. More Salmon Recipes
To make a larger batch of the reduction, start with at least one cup of vinegar and boil until syrupy and reduced by more than half. Refrigerate without the oil for up to 2 weeks. Drizzle the balsamic reduction over grilled vegetables or fresh fruit, or add to sparkling water.
Variation Stuff the salmon with small slices of prosciutto instead of ginger.
One Serving 544 cal, 30 gm fat, 3.4 gm sat fat, 2.8 gm carb, 3 gm fiber, 43 gm protein.
Vibrant, herb-scented Grüner Veltliner from Austria.