Enjoy the pungent punch of fresh ginger

A medium-bodied gewurztraminer or riesling or a light lager or ale will pair well with this spicy dish, which I've adapted from “Simple Asian Meals” by Nina Simonds (Rodale, $29.99). Serve with brown rice or another whole grain.

For dressing:

¼ cup soy sauce

3 teaspoons salt

2 tablespoons sugar

2 tablespoons Chinese black vinegar or Worcestershire sauce

For salmon:

4 (6-ounce) pieces center-cut salmon fillet with skin, patted dry

1 teaspoon salt

½ teaspoon freshly ground pepper

4 teaspoons canola oil (divided)

1 teaspoon toasted sesame oil

1 teaspoon crushed red pepper flakes

1 medium red bell pepper, cored, seeded and diced

4 tablespoons minced fresh ginger (divided)

3 ½ cups (9 ounces) shredded broccoli slaw

2 tablespoons rice wine or sake

¼ cup balsamic vinegar

1 cup water

2 tablespoons freshly squeezed lemon juice

1 ½ tablespoons light brown sugar

Combine dressing ingredients; set aside. Season salmon with salt and pepper.

Heat half the canola oil and the sesame oil in a wok or heavy skillet until hot but not smoking. Add red pepper flakes and 2 tablespoons of the ginger; stir-fry 10 seconds. Add bell pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute. Uncover and add the dressing. Toss lightly and transfer to a bowl.

Heat the remaining 2 teaspoons oil in a 12-inch, nonstick skillet over medium-high heat. Arrange the salmon fillets in the pan, skin side up, partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and cook 5 to 6 minutes, until the fish flakes in the middle.

Portion some of the slaw on individual plates, and place salmon fillets on top.

Drain off any oil and reheat the frying pan with the balsamic vinegar, water, lemon juice, brown sugar and remaining 2 tablespoons ginger. Simmer over medium heat-high heat for 1 to 2 minutes until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Makes 4 servings.

Nutrition information per serving: 544 calories (56 percent from fat), 33.5 g fat (6.7 g saturated, 13.5 g monounsaturated), 93.5 mg cholesterol, 40 g protein, 18 g carbohydrates, 4.9 g fiber, 1,735 mg sodium.

Source: Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of “Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.”