Turmeric ginger salmon NYT

Ingredients

• 1 tablespoon finely chopped shallot (from 1 small shallot)
• 2 teaspoons finely grated ginger (from a 2-inch piece)
• 1 teaspoon finely chopped or grated garlic (about 1 large clove)
• 1 teaspoon ground turmeric
• 1 lemon, zested and juiced (about 3 tablespoons juice)
• Salt and pepper
• 6 tablespoons olive oil, plus more for drizzling
• 2 (4- to 6-ounce) skinless salmon fillets

• 1 teaspoon fish sauce 
• 1/2 teaspoon crushed red pepper
• 2 small scallions, thinly sliced

• Cooked rice noodles, tossed with oil or butter, for serving
• Sliced cucumbers, for serving
• Cilantro or dill, for serving
• Roasted and chopped peanuts, for serving (optional)

Instructions

1. In a bowl, whisk the shallot, ginger, garlic, 1/2 teaspoon of the turmeric, lemon zest, 2 teaspoons salt (Diamond Crystal or 1 teaspoon fine sea salt), 1/4 teaspoon pepper and 3 tablespoons of the olive oil into a paste. Add the salmon filets to the bowl and rub the paste all over. Let marinate, refrigerated, for 15 to 30 minutes before cooking.
2. Right before the fish is done marinating, take the salmon out of the fridge and heat the oven to 400 degrees. In a small bowl, mix together the remaining 3 tablespoons of olive oil, the remaining 1/2 teaspoon turmeric, the lemon juice, fish sauce, crushed red pepper and scallions. Season with salt to taste.
3. Wipe off excess marinade from the filets and transfer to a sheet pan, baking dish or oven-safe skillet. Drizzle with olive oil and bake until the salmon is just turning opaque at the edges and is nearly cooked through, about 10 minutes. Remember, the fish will continue to cook a bit from residual heat outside the oven. Transfer to a serving platter.
4. Serve with the scallion sauce spooned over the fish, with rice noodles and cucumbers on the side. Top with herbs and sprinkle with chopped peanuts, if desired.