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Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove it and serve the crispy skin on the side.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, November 2010



Cook's Notes

Befriend your fishmonger, and you'll acquire the information you need to choose high-quality fresh seafood and receive guidance on the best available choice at the time. You can also check to help you make responsible decisions or the Environmental Defense Fund (, which provides lists of eco-best fish and alternatives.

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How would you rate this recipe?
  • dorseyrob
    14 MAR, 2011
    I put equal parts garlic cloves and fresh peeled ginger into my mini food processor with a bit of grape seed or canola oil and process it into a paste. I keep it in a covered container in the frig for up to two weeks. It makes for really quick stir frys, marinades and dressings!
  • MS10293354
    24 FEB, 2011
    Leftover fresh ginger keeps indefinitely when cut into thumb-sized pieces and kept soaking in sherry or other liquor in the refrigerator. Make sure there is enough alcohol to cover the pieces or they will dry out. Use the ginger infused sherry in meat marinades to ternderize. I use inexpensive California sherry, not cooking sherry. Some of my friends use whiskey!

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