Since my last recipe was homemade hamburgers, I decided to cook fish tonight. It was fast and easy to cook, flavorful and delicious. I made Ginger Salmon Fillet.
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 salmon is both good tasting and extremely healthy for you. Of course you can also take supplements to get your Omega’s in.
My favorites are Nordic Natural ProOmega or Dr Ohirra’s Vegetarian Living Oils, but……they do not taste the same as delicious homemade fish.
The term salmon comes from the Latin salmo, which in turn may have originated from salire, meaning “to leap”.
Typically, salmon are anadromous, which means they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce.
Ginger Salmon Fillet
Meal Type: Lunch or Dinner
Level of Difficulty: Super Easy
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Yield: 6 servings
One Salmon fillet 1-2 lb (or salmon fillets- 6 ounces each)
~ Wild salmon is an option too.
~ is better than frozen. Fresh has better consistency.
Frozen is okay if you can’t get fresh.
Half cup fresh ginger chopped finely
1 tablespoon fresh garlic chopped finely
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 teaspoon brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
Directions for making Ginger Salmon Fillet:
Step: 1 Preheat the oven to 425 degrees. Line a baking dish or oven-proof skillet with foil
Step: 2 Place salmon skin side down, on baking sheet. In a small bowl, whisk together ginger, garlic, honey, olive oil, soy sauce, vinegar, brown sugar, parsley, salt and pepper. Mix well.
Step: 4 Cook for 18-25 minutes.
How to tell when your salmon is ready:
Cut into the thickest part. At the bottom, you should have some translucent, raw-looking fish. This fish is easily parted with a butter knife. If there’s raw-looking salmon that can’t be teased apart with a butter knife, it needs a few more minutes. If it can, do not cook the salmon any longer! The fish is moistest and most delicious when you leave this translucent area as so.