Author: Bob and Robin Young

Source: Adapted from AllRecipes.com

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

Ginger Scallion Crust

1

Stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat ¼ cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.

Salmon

1

Preheat oven to 425° F

2

Heat 2 tablespoons peanut oil in a large, ovenproof, non stick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side.

3

Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.

4

Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.