Salmon with Ginger and Lime

• 1 pound trimmed skinless center-cut salmon fillet
• Olive oil
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons finely grated lime zest
• Fine sea salt

1. Using a very sharp thin-bladed knife, cut the salmon fillet straight down across the grain into delicate 1/8-inch-thick slices; you should have at least 32 slices.
2. (Alternatively, ask your fishmonger to do this for you.)
3. Lightly oil a baking sheet, set a salmon slice on it and bring the ends together to form a loop.
4. Repeat with 3 more slices, arranging the rounded sides out like the petals of a flower and bunching the ends together in the center; try not to overwork the slices.
5. Repeat with the remaining salmon slices to make a total of 8 rosettes.
6. Preheat the oven to 350.
7. In a bowl, combine the lime juice, ginger and lime zest.
8. Sprinkle about 1/2 teaspoon evenly over each rosette and season with salt.
9. Bake in the center of the oven for about 3 minutes, or until the salmon is opaque around the outside and still bright pink inside.
10. Using a spatula, transfer the rosettes to small warmed plates and serve.

center, olive oil, lime juice, fresh ginger, lime zest, salt

Taken from www.foodandwine.com/recipes/salmon-with-ginger-and-lime (may not work)