Seared Carrot Ginger Salmon || Mary Berg's One-Sauce Trick for a Protein-Packed Summer Plate

Salmon earns its place in summer rotation for the obvious reason: it cooks fast, eats light, and delivers more protein per bite than almost anything else on the stove.

But the real appeal of this recipe from Mary Berg's In Mary's Kitchen is its economy of effort. One sauce does double duty, marinating the fish while also dressing a crisp, takeout-inspired salad on the side. No extra pans, no extra prep, just a hot skillet and twenty minutes of patience. It is the kind of dinner that feels indulgent without asking much of you, which might be the only requirement summer cooking actually needs to meet.

SEARED CARROT GINGER SALMON

Serves 4

Ingredients
1 medium carrot, peeled and finely grated
1 green onion, finely chopped
3 tablespoons finely grated ginger
1 garlic clove, finely grated
½ cup rice wine vinegar
¼ cup soy sauce
2 teaspoons honey
¼ cup sesame oil
½ cup + 2 teaspoons canola oil, divided
4 salmon fillets, about 5 oz each
1–2 romaine hearts
½ cucumber, thinly sliced
1 cup cherry tomatoes, halved

Instructions

1. In a bowl or large jar, combine the carrot, green onion, ginger, garlic, and vinegar. Add the soy sauce, honey, sesame oil, and ½ cup of the canola oil and whisk or shake well to emulsify.

2. Pour half of the dressing into a shallow dish or freezer bag and add the salmon, tossing to coat and arranging flesh side down, if using a shallow dish. Cover and place in the fridge, along with the remaining dressing, for at least 20 minutes or up to 1 hour.

3. Place a large nonstick skillet over medium-high heat. Remove the salmon from the marinade and pat dry with paper towel. Add the remaining 2 teaspoons of canola oil to the pan and sear the salmon, flesh side down, until golden, 3 to 4 minutes. Flip and continue to cook for 2 to 3 minutes or until cooked to your liking. Set aside to rest while you prepare the salad.

4. Tear or chop the romaine and add it to a large bowl along with the cucumber and tomatoes. Dress to your liking with the remaining dressing and serve alongside the seared salmon.

Note: Delicate proteins like fish marinate quickly, especially with an acid like vinegar or citrus involved, so keep it to an hour or less. If you want to get ahead, you can marinate the fresh fish, then remove from the marinade, dry off the outside, cover, and store in the fridge for up to 1 day.

Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

This is one of a hundred recipes built around the same idea in Berg's collection: cooking that works with your week instead of against it. If tonight's plate has you curious about what else lives on her stove, the full cookbook is worth the shelf space.