2 teaspoons minced peeled fresh ginger
1 teaspoon curry powder
2 (6-oz.) pieces center-cut salmon fillet with skin, patted dry
1 tablespoon olive oil
3 scallions, chopped
Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto flesh sides of salmon. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
Add scallions to skillet with salmon and cook 30 seconds.
Serves 2