recipe: Strawberry Ginger Salmon

Before I forget what I did, I want to get it in writing:

Salmon steak - spread with a thick layer of ginger paste (the stuff in the tube, could use a lesser amount of fresh grated ginger as well), sprinkle with a little fish sauce, a dash of lime and a splash of sherry. Set aside to marinate (about 30 minutes)

Strawberries - about half a pound for two generous servings
Cut them into chunks. Add the juice of 1/2 a small lime. Sprinkle with a little basil. (About a dime sized amount in the palm for dried, or about 2x that for finely chopped fresh basil.) Drizzle with honey (about a 1/2 a tablespoon), soy sauce (about a teaspoon), and sprinkle with wasabi powder (about 1/2 teaspoon). Stir.

Coat a skillet with a light film of olive oil, and bring it up to high heat. Place the salmon in the pan, skin side down. Cover. Let cook on high heat for about 1 minute, then add a splash more sherry, a pinch of salt, cover again and turn to low. Let cook about 6 minutes, or until salmon just starts to flake a little when pressed. (It should still hold together well. If it flakes too much, it's overcooked.)

Heat strawberries in microwave about 1.5 minutes, till just warm.

Serve the salmon topped with a generous portion of the strawberry mixture.
I paired it with asparagus and wild rice - but the sweet strawberries made the asparagus taste bitter by contrast and the rice just wasn't quite right. In retrospect, I'd go with acorn or butternut squash, or sauteed spinach and quinoa or cous cous cooked in chicken broth with saffron.