Ginger and lime are a great combination. And works great with salmon.
For this Friday Dinner recipe I mix finely grated lime zest with ginger. Pat the mixture on top of salmon before I bake the fish in the oven. I always use the fine side of a grater or my handheld fine grater for this dish. When grating a lime or any citrus you should be careful to not get the white flesh with the zest as that will give a bitter flavor.
To the salmon I suggest a potato and parsnip purée. When making a purée I always use a potato press to ensure there are no bit and pieces in the final result. A purée should be smooth. I add the milk slowly to ensure the purée doesn’t get too lose. It should be soft, smooth but firm!
To really get a whipped purée I use a ball whisk instead of a spoon or spatula. Sometimes I also use my electrical hand mixer as that helps me get some extra air into the purée. Important to not use the mixer too long as if processed too long the starch in the potatoes will make the purée sticky. And you end up with a glue like purée!
Remember Life is too short to not eat and drink well!