SESAME GINGER SALMON
A super easy salmon dish bursting with so much flavor, and it's hearty-healthy too!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.
SALMON WITH GINGERY GREEN BEANS AND BOK CHOY
I plan to make this, this week, sounds really yummy and simple. Adapted from the Real Simple web site.
Provided by treehuggingmom
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/3 tbsp oil in a large nonstick skillet over medium-high heat.
- Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
- Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds.
- Add remaining vegetables, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until tender, 4 to 6 minutes.
- Serve with the salmon and drizzle with the Sriracha.
Nutrition Facts : Calories 316.8, Fat 14.7, SaturatedFat 2.3, Cholesterol 65.4, Sodium 785.7, Carbohydrate 14.4, Fiber 5, Sugar 6.5, Protein 32.8
SALMON AND BOK CHOY GREEN COCONUT CURRY
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.
Provided by Anna Stockwell
Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
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