Remove from oven, and ENJOY!
*Serving suggestion : With Ginger cucumber salad (recipe follows)
This recipe was form the NY Times recipe blast, and it called for pickling ginger and serving it on top of the Salmon. I would heading forward be interested in attempting this additional step.
*Pickled Ginger: Combine 0.25 cups of fish sauce, 1.5 rice wine vinegar, tsp of sugar and 0.25 cups of peeled and grated ginger to a container, and taking care to cover the ginger with liquid, refrigerate for at least a day before serving.