Sunday, November 15, 2009

Salmon and Ginger

Today I made two different ginger items. The first was pickled ginger and the second was maple-ginger marinated salmon. I love pickled ginger and decided I wanted to make my own. So I checked around the Internet and found this recipe. The hardest part about the preparation is peeling the ginger. The recipe says to rub the skin off but that didn't seem to work so I used a knife. Ginger has lots of odd shapes so it's hard to get all the skin off. Next time I may try just rubbing as best I can and leaving the skin - it might soften up a lot when pickled. I sliced the ginger thinly - not as thin as the ginger you get in the restaurant but I think I like my slices better. I didn't wait a day to try it and it tastes great!

The maple-ginger salmon is a recipe I got from a friend. I had about a pound of salmon. For the marinade, combine 1/2 of grade B maple syrup with 1 TB each of soy sauce, grated ginger, and lemon juice. I also added a little salt, lemon pepper and a touch of grated lemon rind. Then I tossed the fish and all but about 1/8 C of the marinade into a plastic bag and left it in the refrigerator for 1/2 hour. I preheated the oven to 400 and then wrapped the salmon loosely in foil and baked it for about 25 minutes. I topped it with the reserved marinade and served it with fresh green beans and some pickled ginger. It was YUM!


JohnnyB said...

I peel the ginger with a vegetable peeler.

Susan said...

I had trouble with the peeler getting around the bumps. But I did find using the side of a spoon easy and helpful.

Anonymous said...

The salmon sounds delicious!