GINGER ROASTED SALMON
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely good for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
- Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
- Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
PICKLED-GINGER BAKED SALMON
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams
ASIAN SALMON WITH HONEY GINGER GLAZE
Oven Baked Salmon with lip-smacking Honey Ginger Glaze is a quick and easy salmon recipe sure to become a favorite! Made with a few ingredients and in about 20 minutes, this tasty baked salmon recipe is perfect for busy weeknights!
Provided by Chef Kathy McDaniel
Categories Dinner Lunch Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
Nutrition Facts : Calories 386 kcal, Carbohydrate 10 g, Protein 35 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 123 mg, Sodium 896 mg, Sugar 9 g, ServingSize 1 serving
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
OVEN ROASTED SALMON WITH PICKLED GINGER REMOULADE
A recipe from the chef's at "Great Cooks" in Toronto, Canada. Tips: Whole side of salmon can be prepared and cooked the same way. Salmon can also be served cold making it great for salads or on a brunch buffet. Make sure to purchase salmon with bones already removed
Provided by blucoat
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- RINSE salmon under cold water; paper towel to dry. Cut piece of foil large enough to completely wrap salmon; place foil on baking sheet. Place 1/3 of the dill on foil; place salmon on top of foil. Sprinkle salmon with lemon juice salt and pepper.
- CUT lemon into thin slices. Place citrus slices, dill, shallots and nubs of butter on top of salmon pieces. Wrap in foil, folding edges to seal.
- BAKE in 425ºF oven for 15 minutes or until salmon is cooked through and flakes easily.
- FOR REMOULADE: STIR together all ingredients (mayo, ginger, lemon zest & juice, shallots, chives) in a small bowl. Cover and refrigerate for 1 hour or for up to 1 day.
Nutrition Facts : Calories 181.8, Fat 15.7, SaturatedFat 5.1, Cholesterol 22.9, Sodium 251.4, Carbohydrate 12.1, Fiber 1.1, Sugar 2.8, Protein 0.9
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
- Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
- Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
JAPANESE PICKLED GINGER
Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)
Provided by Lindas Busy Kitchen
Categories Japanese
Time 1h15m
Yield 2 c.
Number Of Ingredients 4
Steps:
- Wash fresh ginger root and rub off skin.
- Slice the ginger thinly.
- Sprinkle salt on ginger.
- Leave salted ginger slices in a bowl for 1 hour.
- Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
- Mix rice vinegar and sugar in a pan, and bring to a boil.
- Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
- The ginger will change color to light pink.
- Cover the jar, and store it in the refrigerator.
CHINA MOON PICKLED GINGER
This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook!
Provided by Sharon123
Categories Japanese
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container.
- Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger.
- Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy!
- The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.
Nutrition Facts : Calories 844, Fat 2.3, SaturatedFat 0.6, Sodium 11671.7, Carbohydrate 204.8, Fiber 6, Sugar 155.5, Protein 5.5
BAKED SALMON AND GINGER
Fresh ginger and salmon are a great match, and make a super-healthy meal when paired with a leafy green vegetable such as spinach, arugula or watercress.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
- Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
- Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : Calories 380.6, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 217.8, Carbohydrate 4.2, Fiber 1.6, Sugar 0.1, Protein 64
QUICK PICKLED GINGER
Make and share this Quick Pickled Ginger recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 1h
Yield 1 cup
Number Of Ingredients 5
Steps:
- Peel the ginger and slice it thinly on a mandoline or grater.
- Sprinkle it with salt and let it sit for 30 minutes.
- Rinse the ginger and lightly dry it.
- Toss the ginger with the sugar, vinegar, and water.
- Let it sit for 15 minutes.
- Add more vinegar, salt, or sugar to taste, then serve.
OVEN ROASTED SALMON WITH BALSAMIC SAUCE
Roasting is one of the fastest and easiest ways to prepare salmon. Stir up this simple sauce and enjoy!
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Line a baking sheet or shallow baking dish with foil.
- Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
- Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
- Sprinkle with sesame seeds.
- Bake for 11-12 minutes per inch, until the fish flakes with a fork.
- Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
- Serve immediately.
GINGER SALMON
This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!
Provided by SVPORTER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, blend olive oil, honey, Dijon mustard and ginger
- Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g
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