Portion the salmon fillet into small steaks.
Oil the skin and salt the flesh.
Cook over medium heat in a non-stick pan on the skin side for about 10 minutes (if the salmon fillet is very thick, it is advisable to use a lid).
Grate the zest of one lemon and a piece of ginger.
Cut the lemon in half and squeeze out the juice.
Turn the salmon fillets over and brown them for another 2-5 minutes (the flesh should brown).
At the end of cooking, pour the lemon juice and zest and the grated ginger into the pan.
Let it evaporate, moving the salmon pieces around in the pan to flavor them.
Then transfer the fish to the plates.
Pour a little water into the pan with the cooking juices.
Add a teaspoon of cornstarch previously thoroughly mixed with oil.
Cook for a few tens of seconds until the cooking juices thicken and a sauce forms.
Drizzle the salmon with the lemon and ginger sauce and serve.
Non-stick pan
Refrigerator
It is recommended to serve with a side of vegetables or mixed salad.
Italia, Lazio
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| Energy (kcal) | 110.7 |
| Carbohydrates (g) | 1.9 |
| of which Sugars (g) | 0.42 |
| Fat (g) | 4.05 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 16.65 |
| Fiber (g) | 0.35 |
| Sale (g) | 0.03 |
