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Foraging with Alexis Nikole Nelson.
Briefly marinating salmon fillets in soy sauce adds seasoning and helps with browning. The sharp notes of sliced fresh chilies and pickled ginger (the type served with sushi) offset the fattiness of the fish. Snap or snow peas add color and crunch, and also turn this into a one-pan meal. When shopping, try to choose salmon fillets of the same thickness so they all cook at the same rate. This recipes yields medium-rare salmon (the centers are 115°F to 120°F); if you prefer yours a little more cooked through, after flipping the fillets, leave them in the pan for a minute or two longer.
6-ounce center-cut salmon fillets (1 to 1¼ inches thick)
cup plus 1 tablespoon soy sauce
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