Soy Ginger Salmon

It has taken me years to acquire a taste for fish.

Like most kids, I started off on fish sticks, which were more about the crispy fried breading than anything else.

Next I ate shrimp from my favorite Chinese restaurant entree.

By early adulthood, I dipped my toe into seafood with mild white fish, a seemingly healthy and grown-up thing to order from a menu when out to eat.

Despite eventually liking fish, I used to think salmon was too strong for my bland aquatic preferences until I went to a luncheon where salmon was the only option.

It turned out I enjoyed it.

Since then, I have experimented with different ways of cooking salmon at home.

I roasted this soy ginger salmon in the oven and served it with brown rice and a spinach salad for a simple weeknight dinner.