GINGER MARINATED SALMON
This Ginger Marinated Salmon is just one of the many tasty dishes you can make from the regal Salmon.
Salmon is absolutely one of my favourite varieties of fish. It’s so versatile, so healthy, and so full of protein and omega fatty acids, which as we all know, are essential to a healthy heart and brain. To top it all, it’s so quick to cook too.
With this simple ginger marinade, the salmon soaks up all of the amazing Asian flavours before it gets baked to flaky perfection.
GINGER MARINATED SALMON
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 4 salmon steaks or fillets 170g - 225g each
- Ginger Marinade:
- 60 g/ml soy sauce light
- 1 tbsp brown sugar
- ½ tsp whole grain mustard
- ¾ tsp fresh ginger grated
- 2 tbsp dry sherry
- white pepper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Mix marinade ingredients and place salmon in mixture in shallow
- baking dish.
- Marinate, covered, in refrigerator for about an hour, turning at least
- once. Do NOT leave overnight
- Baste, place in preheated 175ºC/350ºF oven for about 10 minutes. Baste;
- cook 5-10 more minutes, to taste. Salmon is cooked when it flakes easily.
Category: Asian, Baking, Cuisine, Fish, Main Courses, Meals for 1 or 2, Recipes, Starters
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I do take on board what you say and if there is a good alternative ingredient for a recipe it should be used. However, it’s not useful for me to put things in the recipe that are difficult to find or many people wouldn’t even try the dish. But, the coconut is also under threat in many of the producing areas fro the Coconut Scale Insect (Aspidiotus rigidus) and spraying is already underway in the coconut groves.
Dear Mr. Paul,
I just love salmon. I think it’s the best tasting fish in the world. Where I live here in a small town, located in Arizona, USA, our little grocery store carries salmon caught off the northern shores of Alaska. I’ve read that salmon is one of the safest fish to eat because it grows very fast and if it’s caught while it’s young and in ice cold waters, it’s less likely to be polluted with human waste, and mercury.
I was just wondering if you’ve ever considered using Coconut Amino Acids rather than Soy Amino Acids? The important thing I learned about soy, many years ago, is that for one thing it’s one of the 5 most pesticide sprayed crops in the world, and it’s rare to find non-GMO Soybeans. In addition, Soy has a detrimental effect on the endocrine system, since it mimics the female hormone, estrogen. It has been reported by medical and food experts all over the world, that pesticides and glyphosate are known cancer causes.
The local grocery store carried the coconut amino acids and I bought it and it tasted great. It was organic so it was a little pricey. But, when I went to buy it again, it was all gone and they haven’t had it since two years ago.
I will be trying your recipe for the Salmon. Yummmmm!