Salmon On The Fly

• 1 piece of wild-line-caught salmon (entree-sized for two people)
• 2 inch piece of ginger root, peeled, and minced
• 2 inch piece of jalepeno pepper, cleaned of seeds and minced
• Celtic sea salt to taste
• 4 Tablespoons melted unsalted butter
• 2 Tablespoons softened butter to grease the pyrex dish

1. Butter a Pyrex dish large enough to hold the salmon
2. Lay the salmon in the pyrex dish skin side down
3. Baste salmon with melted butter
4. Sprinkle salmon lightly with salt,
5. Sprinkle salmon with minced jalapeno and ginger root
6. Cover dish with aluminum foil, but don't let the foil touch the fish.
7. Bake at 375 degrees for 25 - 30 minutes.
8. Use a fork to check to see if it is done enough to your liking.
9. (Some people like it to be opaque, I like it more well done)

wildlinecaught salmon, ginger root, jalepeno pepper, salt, butter, butter

Taken from www.epicurious.com/recipes/member/views/salmon-on-the-fly-50125641 (may not work)