{recipe} Ginger Soy Salmon
This is an amazingly easy and visually stunning salmon recipe. Beginner cooks and those of us pressed for time can effortlessly wow with this dish. It's healthy and even the salmon resistant tend to love it and ask for more - that includes me. I never used to be much of a fish eater in general and salmon was really crossing the line. I'll still only eat it if I've made it from fear of dryness and the super fishy. This dish is moist, flavorful and a little sweet, which really compliments the fish and makes it an instant kids fave.
Ingredients
1 to 1.5 pound whole salmon fillet
1/3 cup brown sugar
2 teaspoons lemon pepper
1 teaspoon garlic powder
1/3 cup soy sauce
1 tablespoon olive oil
1 piece {1 inch} fresh ginger root, minced
1/3 cup orange juice
Directions
Place salmon in a large resealable plastic bag. Mix together all other ingredients and pour over the salmon in the bag. Seal and place in the fridge to marinate overnight. Preheat oven to 400 degrees. Bake salmon, skin side down for 30 minutes or until fish flakes easily.
For a dramatic presentation, serve on a large platter over a bed of fresh baby spinach and carve at the table -or- simply carve and serve with your favorite sides. I served with garlic green beans and lightly buttered jasmine rice.
Ingredients
1 to 1.5 pound whole salmon fillet
1/3 cup brown sugar
2 teaspoons lemon pepper
1 teaspoon garlic powder
1/3 cup soy sauce
1 tablespoon olive oil
1 piece {1 inch} fresh ginger root, minced
1/3 cup orange juice
Directions
Place salmon in a large resealable plastic bag. Mix together all other ingredients and pour over the salmon in the bag. Seal and place in the fridge to marinate overnight. Preheat oven to 400 degrees. Bake salmon, skin side down for 30 minutes or until fish flakes easily.
For a dramatic presentation, serve on a large platter over a bed of fresh baby spinach and carve at the table -or- simply carve and serve with your favorite sides. I served with garlic green beans and lightly buttered jasmine rice.
