Roasted Salmon with Ginger

INGREDIENTS

For the fish:

• Four 6–7 ounce salmon fillets
• Fine sea salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the sauce:

• 2 large shallots, peeled and minced (about ¼ cup minced)
• 1 tablespoon ginger root, peeled and grated
• 1 teaspoon chile-infused oil
• ¼ cup Spanish sherry vinegar
• 2 tablespoons low-sodium soy sauce

DIRECTIONS

For the fish:

Preheat your oven to 350 degrees. Season the salmon with salt and pepper and lay them skin side down in a baking dish with some oil drizzled on the bottom, place the salmon in the oven and slow roast for 8-10 minutes for medium rare, or until the fish is cooked to your preference.

For the sauce:

Combine the shallots, ginger, chile oil, vinegar and soy sauce in a saucepot and bring to a boil, lower the heat and reduce by half while the salmon cooks.

Serve the salmon with the reduced ginger and soy sauce drizzled over the fish.