Let me start by saying fish is always at the top of my weekly dinner ideas. A great source of protein, vitamin D and omega-3 fatty acids, it is good for both the heart and brain. The secret to delicious fish lies in the correct prep process and seasonings used. Moist and tender, it is one of the most appetizing foods, while flavorless, dry and dehydrated fish can be a total miss.
Salmon cooks remarkably fast and in order to keep it crispy on the outside but nice and juicy on the inside, experience is a key factor. Don’t get me wrong, you don’t need to be a pro to bake fish, you just need to have a ‘feeling’ and follow recipe directions.
Salmon is a saltwater fish with a very specific, subtle and refreshing taste. Marinated in a sauce of exceptional flavors will boost its original aroma and play the main character in almost every meal.
Personally, I like to add an Asian, exotic twist – which is exactly what inspired my Soy Ginger Salmon recipe. On some brown rice, fresh greens or grilled colorful veggies, salmon broiled to perfection covered with the clash of spices in this tangy marinade, is absolutely divine.
Soy Ginger Salmon
– 2 tbsp grated ginger.
– ½ lb PARK EAST salmon fillet
– 1 cup soy sauce
– 1 lemon (juice and rind)
– ½ cup maple syrup
– 4 cloves of garlic (minced)
– ½ cup olive oil
– Salt and pepper (to taste)
In a mixing bowl, combine all ingredients except salmon. Mix well. Add salmon to marinade, cover with plastic wrap and refrigerate for at least 3 hours (best overnight). On a baking tray lined with baking paper, arrange moist salmon slices and broil in oven for 5 minutes. Remove from oven and, over each piece of salmon, add remaining marinade. Return to oven for 2-3 more minutes. Serve Soy Ginger Salmon immediately.
Tip: If you do not plan on eating all the salmon at once, you can leave it refrigerated in the tangy marinade for up to two days and bake a couple of filets whenever you want. Salmon is best consumed warm and crispy, right out of the oven.
This delicious dish is an excellent fit with my Asian Salad with Corn, be sure to try it.
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