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Ginger Lime Salmon

Ginger Lime Salmon


Notes

The sauce can be made up to a day in advance.

Ingredients

  • One 12-ounce fillet salmon, skin on
  • 2 shallots, diced
  • 4 olive oil
  • 2 ginger, grated
  • 2 limes, squeezed
  • Pinch of salt

Directions

Put shallots and ginger in a sauté pan with olive oil on medium heat and cook for approximately 5 minutes, or until the shallots have started to brown. Add the lime juice and cook for another minute until lime juice is hot. Add the salmon and cook for approximately 7 minutes, turning the salmon over halfway through.

Plate the salmon with the shallots on top, using excess broth as a sauce.

Nutritional Facts

Servings4

Calories Per Serving218

Folate equivalent (total)36µg9%


Ginger and Lime Crusted Salmon

Super easy weeknight supper. This all came together in less than 15 minutes! Now that’s what I’m talking about!

Sometimes I pinch myself as I find that really cool unexpected things happen to me in my life. This salmon is one of those really nice surprises! My good friend Ned recently took his son Scott to Sitka, Alaska for a Dad, son fishing adventure. They caught something like sixteen King Salmon, thirty or so of Sea Bass and a few other fish friends. They cleaned and prepared them all and hauled them back to Chicagoland. His wife Sam was so nice and packed up this incredible care package of beautiful fish from straight from Alaska! So now my freezer is well stocked and ready for some tasty dishes. The only caveat is that I post recipes using the fish that they sent! So here it goes, Ginger and Lime Crusted Salmon. I needed to take a break from the grill but this recipe could easily be grilled as well. Just finish browning the top of the fish in the broiler. The bread crumb topping would be delicious on just about any fish, stuffed in oysters or clams and baked. I love crunchy topped anything. Give it a try, it’s delicious and super easy to prepare!

So last weekend was the Denver Chili Fest! Thanks to all who came out to support me and the really nice event! It ended up being super fun but nothing like what I was told would happen in terms of my cooking demonstrations. The logistics were so off in planning that it made it impossible to teach anyone anything! My motto is though when you are handed a pile of lemons, make a Lemon Drop martini (lemonade was too tame considering how frustrated that I was). I had all this food that I had spent hours preparing, chopping and organizing etc., I decided to “just” cook and they will come! Well, they did. I met some really great people who were interested in what I was doing, met a few great contacts, fed a ton of people and got a bunch of new subscribers to my blog. So as frustrating as it began, it ended up being so fun that I really have no complaints. Time to move on and remember the good stuff, right? See below for some pictures that I took at the event. I was a perfect late summer day in Colorado!


Recipe Summary

  • 1 3/4 cups water
  • 1 1/4 cups long-grain rice, rinsed
  • 2 tablespoons minced, peeled fresh ginger
  • 3 1/2 tablespoons sugar
  • 1 Thai red chile, chopped
  • 10 small garlic cloves, 2 chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 2 kirby cucumbers (10 ounces), cut into thin strips
  • 2 tablespoons vegetable oil
  • Four 6-ounce skinless salmon fillets
  • Salt and freshly ground pepper

In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.

Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.

Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.

Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.


Pin this recipe on Pinterest to save for later

Sockeye salmon fillets marinated with lime zest + juice and freshly grated ginger for 10 minutes, and then quickly broiled. Serve this lime ginger salmon with Cilantro Coconut Brown Rice and you have a refreshing, tasty, and healthy dinner in under 30 minutes.

It also goes really well with all sorts of greens like roasted asparagus, brussel sprouts, or garlic green beans – delicious and nutritious!

You can use any firm wild fish affordable in your area. I can think of halibut, cod, snapper, rockfish. Please buy wild caught only. I explain the problem with farmed fish in detail in this Thai Salmon recipe (another salmon recipe idea for you).

Living in Pacific Northwest we have affordable access to good quality wild salmon which doesn’t cost an arm and a leg. I hope this summer we will have a nice run of sockeye salmon like last year. That is when we stock our freezer with tens of them. Otherwise I’m not paying $3/100 g in the store, no way.

If no sockeye show up, we will have to eat chum (white meat) and pink salmon. They can’t even compare in quality to bright red sockeye but still a good quality healthy meat. Canned salmon is also an affordable alternative to fresh wild salmon, which we often eat straight from the can, or use in canned salmon salad recipe and canned salmon cakes.

Lime and ginger is a brilliant combination! Last Saturday, our friends brought pork kebabs marinated in lime and ginger and I made Russian potato salad. As soon as I saw it I was like “How couldn’t I think of that?!” So simple. The best flavour combinations are usually simple and we often try to complicate things. So, this salmon is tangy, a bit sweet and a tiny bit spicy. Heaven!

All 3 of my boys LOVE salmon. This lime ginger salmon was a hit and no one complained. Even a 4 year old didn’t mention “spicy green things” in salmon or rice. This is what I’m dealing with, usually.

Even better, I used the leftovers for a healthy salmon stir-fry and they loved that too!

I went for a walk yesterday and was thinking if Adam ate a traditional Western diet until now, it would be a nightmare to convert him to clean eating. I have been feeding him healthy since birth and still struggle many times. He is getting better every month though and compared to majority of kids eats very healthy. My mom thinks I’m crazy and got nothing to complain about.

So, I feel for you parents who try to change your kids’ eating habits. I probably would slowly “clean up” my kids’ favourite meals and their tastebuds, and then introduce new foods. So, in case you struggle that is my advice. We also offer barely any options and are quite firm with our menu. Alex served 2 years in a Russian army, so he helps with dinner discipline a lot lol. No, we don’t beat them up, I swear. We just don’t give more than 2 options, do not allow to leave table until plate is empty and promise no iPad for a week (works like a charm lol). Here is my advice how to make kids eat healthy.


Recipe Summary

  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • ⅓ cup soy sauce
  • ⅓ cup orange juice
  • ¼ cup honey
  • 1 green onion, chopped
  • 1 (1 1/2-pound) salmon fillet

In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.


Start Cooking

Prepare the Salmon

Preheat oven to 350 degrees Fahrenheit.

Prepare the marinade: Whisk together the lime rind, lime juice, oil, ginger, and jalapeño. Set aside a teaspoon of the mixture. Place salmon steaks into a dish just large enough to hold them. Pour remaining marinade over salmon and turn to coat.

Marinate at room temperature for 15 minutes, turning once. (Do not marinate longer than 30 minutes or salmon will become mushy.)

Bake for 15 minutes. Turn oven to broil and broil three to four minutes. Fish should flake easily with a fork.

Remove to platter and spoon reserved marinade over salmon. Serve immediately.

Acknowledgement

Reproduced from Passover Made Easy by Leah Schapira and Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.


Hope is all you need

Unfortunately, after 2 children that were only 22 months apart, it would be quite a while before I slept through the night and many more years before that was the normal. I am just grateful for the hope that carried me through each day - the hope that tonight just might be the night that I slept.

It is that hope that sustains us that hope that fuels us parents.

I recall dragging myself into work day after day during those early years and savoring the encouraging words of other sympathetic parents beyond the stage I was at. "There is a light at the end of the tunnel," they said, "keep going towards the light. " I clung to that belief. Because really, what other choice did I have?


How Make Oven Baked Salmon with Honey Ginger Glaze?

This melt in your mouth oven baked salmon is so easy to make and so full of flavor! It is one of my go-to salmon recipes because it’s quick and always a hit with family and dinner guests. The simple honey ginger glaze is amazing! You are going to want to pour this Honey Ginger glaze over grilled chicken, grilled salmon, pork chops or any other firm fish!

  • Preheat the oven to 400 degrees Fahrenheit.
  • To make the Honey Ginger Glaze, melt the butter in a small sauce pan and stir in the rest of the glaze ingredients. Simmer for about 3 minutes.
  • Spray a sheet pan or baking dish with cooking spray or coat the bottom with a little bit of oil to prevent the fish from sticking.
  • Place the salmon on the sheet pan or baking dish (skin side down). Season the salmon fillets lightly with salt and pepper.
  • Pour the Honey Ginger Glaze over the salmon, making sure both sides are coated with the glaze. Bake for 10 to 15 minutes (depending on the size and thickness of the fish) or until the salmon is cooked through and flakes easily.
  • Remove from the oven and garnish with sesame seeds.


Sesame Ginger Salmon

Yield: 4 servings

prep time: 45 minutes

cook time: 20 minutes

total time: 1 hour, 5 minutes

A super easy salmon dish bursting with so much flavor, and it’s hearty-healthy too!

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon sesame seeds
  • 4 green onions, thinly sliced
  • 4 (5-ounce) salmon filets

For the Honey Ginger Glaze

  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame seeds

Directions:

  1. To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl set aside.
  2. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
  3. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets marinate for at least 30 minutes to overnight, turning the bag occasionally.
  4. Preheat oven to 400 degrees F. Lightly coat a 9吉 baking dish with nonstick spray.
  5. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  6. Serve salmon immediately with honey ginger glaze.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Whisk lime juice, honey, 1 TBSP oil, ginger, cayenne pepper and ground black pepper (to taste)

Pour marinade over the fish and let sit for 1-2 hours. Turn steaks every 30 minutes if possible

Use remaining TBSP oil to brush grill grates after they are heated

Grill fish, brushing several times with the marinade until cooked through.

Turn fish after about 5 minutes. Grilling times will vary based on the thickness of your fish and your grill itself.

  • 4 fish steaks (1 inch thick)
  • 1/4 c lime juice
  • 2 TBSP veg oil
  • 1 TBSP spicy brown mustard
  • 2 tsp ground ginger (or fresh)
  • 1/4 tsp cayenne pepper flakes
  • 3 TBSP honey
  • pepper ground to taste
  1. Whisk lime juice, honey, 1 TBSP oil, ginger, cayenne pepper and ground black pepper (to taste)
  2. Pour marinade over the fish and let sit for 1-2 hours. Turn steaks every 30 minutes if possible
  3. Use remaining TBSP oil to brush grill grates after they are heated
  4. Grill fish, brushing several times with the marinade until cooked through.
  5. Turn fish after about 5 minutes. Grilling times will vary based on the thickness of your fish and your grill itself.

About Brett

I'm a 40 something lifestyle blogger living in Connecticut with my husband and our 3 kids, plus a whole lot of assorted indoor and outdoor pets. We love to travel, play games, watch movies, and be outside together! Having 3 active kids makes for a hectic schedule and I try to share content, recipes and other things that can help to make today's busy family life simpler, easier, or just plain more fun!

We've recently decided that it's time for me to re-enter the workforce, so when I'm not on the blog or in the car driving kids to soccer or gymnastics, I'm trying to find a position out in the world that lets me use my life experiences, social media experience and employment background!

Hey y’all!

I'm a 40 something lifestyle blogger living in Connecticut with my husband and our 3 kids, plus a whole lot of assorted indoor and outdoor pets. We love to travel, play games, watch movies, and be outside together! Having 3 active kids makes for a hectic schedule and I try to share content, recipes and other things that can help to make today's busy family life simpler, easier, or just plain more fun!

We've recently decided that it's time for me to re-enter the workforce, so when I'm not on the blog or in the car driving kids to soccer or gymnastics, I'm trying to find a position out in the world that lets me use my life experiences, social media experience and employment background! Dig deeper →

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