GINGER SALMON
This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!
Provided by SVPORTER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g
SALMON AND SCALLOP STEW WITH HARD CIDER AND GINGER
Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
- Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
- Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
- Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
- Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
- Spoon evenly into warmed bowls, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 1371 milligrams, Sugar 11 grams, TransFat 0 grams
ASIAN SCALLOP STEW WITH COCONUT, GINGER AND LIME
Categories Soup/Stew Ginger Stew Lime Coconut Scallop Bell Pepper Winter Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
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