Arts and Entertainment

Photos: Kim Sunée's soy and browned butter roasted salmon

I find that reds and silvers hold up well to sauces with some bite and sass. And because reds are a bit leaner, including some well-browned butter, as in this recipe, helps to balance out the bite of ginger and garlic; roasting at a high temperature transforms the butter into a dark, nutty sizzle. Be sure to use unsalted butter, since there's soy sauce in the marinade. Any extra pan drippings are delicious with steamed rice and vegetables or soaked up with good bread.

Read more: Salmon with sass

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