Garlic Ginger Crust Salmon Recipes

GARLIC GINGER CRUST SALMON

Steps:

• Mix everything but fish in a shallow dish.
• Place salmon, skin side up, into marinade. Marinade in fridge for 1-2 hours.
• Remove fish from dish. Drain marinade but keep garlic and ginger chunks.
• Pile chunks from marinade onto top of salmon forming a crust.
• Place salmon back into baking dish or on piece of foil.
• Bake at 450 for 20 minutes, or until fish flakes with a fork.

GINGER & GARLIC SALMON

Steps:

• Mix all ingredients for marinade in small bowl.
• Place salmon in a baking dish and pour the marinade over it, making sure to coat the top well.
• Allow to marinate for about 15-20 minutes.
• Parboil carrots and green beans together for about 5-8 minutes, depending on how soft you like to eat them.
• Drain carrots and beans and sprinkle them around the fish in the baking dish, turning to coat in the marinade.
• Place salmon in preheated oven at about 200 degrees C (or about 430 F) for 10 minutes.
• Serve with rice or potatoes.

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

SALMON WITH GARLIC AND GINGER

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

WILD GARLIC-CRUSTED SALMON

Steps:

• To make the crust, put the bread and garlic in a food processor and blend until you have a fine crumb, then add the wild garlic and blitz for 1 min. Once the leaves have broken down, pour in the melted butter and blend to a fine green dough. Lay one large sheet of baking parchment on your work surface, then tip the dough on top. Lay a second sheet on top and, using a rolling pin, roll the dough to the thickness of a £1 coin. Put in the fridge to firm up for about 1 hr.
• Heat oven to 180C/160C fan/gas 3. Sprinkle the salmon with some salt and transfer to a baking sheet lined with baking parchment. Remove the crust from the fridge and cut to the same size as the salmon. Remove the parchment from either side of the crust and place on top of the fish. Roast for 20 mins or until the fish is just cooked through.
• To make the salsa, put all the ingredients in a food processor and blend to a fine purée. Once the fish is cooked, remove from the oven and place on a board in the middle of the table, along with the salsa and a few lemon wedges.