You can relate to this scenario:
You unwrap a rectangular present, and “SURPRISE,” it’s a book! It’s not a book you’ve been dying to have, nor is the cover particularly compelling, but it’s a book that vaguely pertains to your interests and will add enough value to your life should you one day skim it. In short, it’s worth having in your repertoire. You toss aside the lingering wrapping paper and flip through the pages to feign how grateful and interested you are, and then…actual surprise…a gift card slips from chapter 12! It’s a gift card to the new restaurant you’ve been dying to try, and now that rather formulaic book makes waaaay more sense.
Let’s just say this roasted fish is the book, and the gift card will follow in a subsequent post, so stay tuned! I won’t keep you waiting too long. I promise.
Soy & Gyoza Roasted Salmon
2 (~5-oz) pieces of salmon fillet with skin
1 teaspoon extra-virgin olive oil plus additional for drizzling
Gyoza Dipping Sauce (or a similar ginger sauce)
Place the salmon in a bowl or pan. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Cover in soy sauce and Gyoza sauce. Set aside for 30 minutes.
After 30 minutes, preheat oven to 425°F.
Line a cast-iron skillet with parchment paper that is double the diameter of the skillet, letting the excess hang over one side only. Transfer the salmon to a parchment-lined skillet, skin side down.
Pour the remaining marinade over the salmon, and fold the excess parchment over the salmon and twist it with the other edge, so the parchment forms a tent around the salmon.
Roast until fish is just cooked through, about 12 minutes. Transfer to a plate to serve. Discard skin when eating.