Wild Salmon

Last time we had wild salmon, it tasted, not exactly bland, but perhaps in need of a little brightening.  So, tonight, I'm experimenting: I juiced two small oranges, with the zest of one, and grated an inch of ginger into a small sauce pan: reduced it over low heat for a few minutes, then added a couple of tablespoons of soy sauce and a splash of toasted sesame oil.  Drizzled over the salmon, it is lovely.

Yours, playful in the kitchen,
N.