Gingered-Peppered Silver Salmon

This recipe came from the What's Cooking, Alaska? cookbook. It is one of the best salmon recipes we've tried so far. The pepper can make it a little spicy, so if you're kids don't like spice just reduce the amount of pepper.

Gingered-Peppered Silver Salmon

2 tablespoons olive oil

2 tablespoons grated peeled ginger

2 tablespoons freshly gound black pepper

salt

4 salmon fillets (about 6 oz each)

1 cup julienne mixed vegetables (I use more than this and anything goes, ie carrots, zucchini, celery, and/or red onion)

white rice

ginger vinaigrette

Heat oil in large, nonstick skillet over medium-high heat.

In a small bowl, combine the ginger and pepper. Rub each salmon fillet with the mixture and season with salt to taste. Sear the salmon skin side up until a nice crust forms. Turn the fillets and ccok until just heated through ( do not overcook, this will dry the fish out). Remove salmon from skillet and set on a warm plate. Cook the vegetables in the same skillet until heated but still crisp.

Place the fish on rice and top with vegetables, drizzle with vinaigrette. Its so fresh and yummy tasting.

Ginger Vinaigrette

1 tablespoon minced peeled ginger

2 tablespoons chopped shallot (I use red onion when I don't have a shallot)

2 tablespoons rice vinegar

1 tablespoon fresh lime juice

1 tablespoon soy sauce

1/2 cup coarsely chopped cilantro

1 tablespoon sesame oil

1/2 cup olive oil

salt and pepper to taste

Combine all in a blender except olive oil. With blender running slowly add olive oil to emulsify.