2

• 2 salmon fillets, preferably wild
• 2 tablespoons grated fresh ginger
• ⅛ teaspoon salt
• 2 teaspoons pure maple syrup
• 2 teaspoons mirin (sweet rice wine)
• ½ pound fingerling potatoes, halved
• 1½ teaspoons olive oil
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons seasoned rice vinegar

Preheat the oven to 400°F. In a roasting pan, toss the potatoes with 1 tablespoon of olive oil and salt. Roast for 40 minutes, until tender. Meanwhile, in a small bowl, whisk together the soy sauce, ginger, maple syrup, vinegar and mirin. Set aside. In a large sauté pan, heat the remaining olive oil over medium-high heat and add the salmon. Pour half of the soy-ginger mixture into the pan and cook the salmon for 4 minutes per side. Transfer the cooked salmon to each of 2 serving plates. Add the remaining soy-ginger mixture to the pan and warm over medium heat. Remove the potatoes from the oven and divided between the two plates. Pour the warmed soy-ginger sauce over the potatoes and the salmon and serve while hot