This time of year fresh, wild salmon from Alaska is plentiful. This is one of my favorite ways to prepare it. This is as easy to make as it looks. Serve the salmon over baby greens for a satisfying but light summer supper.

Makes 4 servings

Ingredients:

Salmon:

4 6-ounce salmon steaks or filets

Marinade:

zest and juice of a lemon
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon red miso
1 teaspoon fresh ginger, grated
1 clove garlic, minced

Preparation:

Prepare the grill. Mix marinade ingredients into a paste and coat the salmon. Refrigerate for at least 30 minutes. Grill for three minutes. Turn and grill for three minutes more. Serve with the ginger sauce.

Ginger Sauce:

Ingredients:

1 jalapeño pepper, (seeds removed) minced
1 clove garlic, minced
2 tablespoons rice wine or sake
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger

Preparation:

Mix jalapeño pepper, garlic, rice wine, soy sauce and sesame oil. Grate the fresh ginger into the mixture and whisk to combine well.

To Serve:

Place the greens on a plate, place the salmon on top and pour the ginger sauce over.