My friend Norma insisted I try this dinner, telling me it was the best salmon she had ever tasted. It was a recipe she’d received from her friend Sofi. After making it myself, I understood exactly what she meant.

I’ve adapted it here for a quick and easy salmon dinner that doesn’t sacrifice flavor. The secret lies in a simple yet vibrant glaze of fresh ginger and brown sugar that beautifully coats the fish. I recommend using wild salmon, which is in season now and brings a fresh, rich taste that makes this dish truly shine.

HELPFUL HINTS:

For quicker preparation, look for fresh grated ginger in jars at the market.

COUNTDOWN:

Preheat oven to 350 degrees.

Prepare and bake salmon.

While salmon bakes, make cucumber salad.

SHOPPING LIST:

To buy: 2, 6-inch wild caught salmon fillets, large pieces of fresh ginger or bought grated fresh ginger, light brown sugar, 6-to-7 inch whole wheat pita bread, 1 cucumber, 1 bunch radishes, 1 bottle reduced fat vinaigrette dressing, 1 red onion, 1 bunch fresh dill.

Staples: olive oil, salt and black peppercorns.

Sophi’s Ginger Salmon

Recipe by Linda Gassenheimer

2, 6-ounce wild caught salmon fillets

Pinch salt

Pinch freshly ground black pepper

1/4 cup freshly grated ginger

1/4 cup light brown sugar

1 tablespoon olive oil

2 whole wheat 6-to-7-inch pita breads

Line a baking sheet with parchment paper or foil. Preheat oven to 350 degrees. Season salmon with salt and pepper and place on baking sheet. In a small bowl mix ginger, brown sugar and oil together to form a paste. Spread paste over salmon. Place baking sheet in the oven and bake 15 to 18 minutes. A meat thermometer should read 125 degrees. Place one fillet on a dinner plate. Serve pita bread on the side.

Yield 2 servings.

Per serving: 580 calories (29 percent from fat), 18.4 g fat (2.8 g saturated, 7.0 g monounsaturated), 96 mg cholesterol, 39.3 g protein, 34.2 g carbohydrates, 4.1 g fiber, 490 mg sodium.

Dill Cucumber Salad

Recipe by Linda Gassenheimer

2 cups sliced cucumbers, washed with skin on

1/2 cup thinly sliced red onion

1 cup washed and sliced radishes

4 tablespoons reduced fat vinaigrette dressing

2 tablespoons chopped fresh dill

Add cucumbers, onion, and radishes to a medium size mixing bowl. Add the vinaigrette dressing and toss well. Divide in half and place each half on the plates with the salmon. Sprinkle chopped dill over the salad.

Yield 2 servings.

Per serving: 58 calories (34 percent from fat), 2.2 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 1.6 g protein, 8.6 g carbohydrates, 2.3 g fiber, 35 mg sodium.

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