Salmon With Ginger Salsa Food

SALMON WITH GINGER PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

GRILLED SALMON WITH STRAWBERRY GINGER SALSA

Steps:

• Mix strawberries, onion, lime juice, ginger, and honey in a small bowl. Set aside for flavours to combine.
• Oil salmon with olive oil and season with salt and pepper. Grill on barbecue over medium high heat for 2 to 3 minutes per side. (Alternatively, sauté in large sauce pan for 2 to 3 minutes per side.)
• Transfer to serving platter. Add basil and cilantro to strawberry mixture. Spoon over salmon.

GINGER SALMON

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.

GRILLED SALMON WITH LEMON AND GINGER

Steps:

• In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger.
• Set aside 1/3 of the mixture in a small bowl.
• Place salmon in a shallow dish and pour the rest of the marinade over the top.
• Let marinate at room temperature for 20 minutes, turning once or twice.
• Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.)
• Sprinkle with pepper and serve with reserved marinade for drizzling.

QUICK BROILED SALMON WITH GINGER MINT SALSA

Steps:

• Salmon:.
• To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
• Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.).
• Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
• Salsa:.
• Combine all salsa ingredients.
• Spoon over salmon.
• Garnish with mint and a sprinkle of extra virgin olive oil.

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• Salsa:
• Using a food processor, puree 1/2 the fresh berries.
• Add whole berries and pureed berries into a mixing bowl.
• Add the rest of the ingredients (except Salmon) and mix well.
• Salmon:
• Brush fillets lightly with oil.
• Position on broiling pan, and place 4 to 5 inches from heat.
• Broil approximately 11 minutes per inch of thickness.
• Serve with blueberry salsa.

SALMON WITH GARLIC AND GINGER

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

SALMON WITH GINGER-CITRUS SALSA

Steps:

• Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
• Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
• In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
• To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.