Soy Ginger Salmon

As you know by now, were huge fans of fish. Not only because we love the flavor and how easy it is to whip up when you’re in a hurry on a weeknight, but also because the omega 3 fats, which are especially rich in fish like sardines, herring and salmon have heart healthy and anti-inflammatory benefits. Chronic inflammation in the body leads to chronic diseases like heart disease, diabetes, cancer and arthritis and it wreaks havoc on cells in the body and contributes to age-related decline– so if we can do things to prevent it, like eating fish, sign us up! 🙂  You probably remember our Buffalo Salmon, Baked Talapia with Wild Blueberry Chipotle Chutney and Dijon Salmon Cakes  and Lyssie’s love affair with these lil’ guys and now we’ve got this to add to the list! 🙂

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Many of you have been asking for some great salmon recipes because you want to fight inflammation, aging and help your skin to look gorgeous. So the other day when our friend’s Kimberly and Chris (you may remember them from their Pizzeria At Home inspiration) told us they were whipping up one of their salmon faves, we knew we had to get the scoop!
Kimberly and Chris said they make Salmon Bulgogi, which is a Korean style dish that typically uses beef. Their recipe was from an epicurious.com recipe they saw that was rated 5 stars. Um, yay!
They gave us the recipe and we made a few changes. We are obsessed and we hope you are too!

 

 

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Soy Ginger Salmon

Serves 4
Ingredients

2 garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup low-sodium soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon sesame oil
3/4 teaspoon chili-garlic sauce (see note below)
4 6-ounce skinless salmon fillets
2 teaspoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounces fresh white button mushrooms, sliced

Note: You can find this in most grocery stores in the Asian foods section or at an Asian markets.

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Preparation

In a blender add 1 garlic clove, the onions, soy sauce, rice wine, ginger, sugar, sesame oil and garlic sauce and blend.

Meanwhile place salmon in 11x7x2-inch glass baking dish. Spoon marinade ono top and allow to marinate 5 minutes.

Preheat oven to 500°F. Using a rimmed baking sheet, place fish, with some marinade still sticking to it on top. Move any marinade in the dish to a small saucepan.

Roast fish until just opaque in center, roughly 8 minutes.

Heat the marinde in the saucepan until it begins to boil.  Then set is aside to use for the glaze.

Meanwhile, using a large nonstick skillet, heat oil over high heat. Add bok choy and mushrooms and press in 1 garlic clove using a garlic press.

Heat for about 4 minutes.  When it’s ready mushrooms will betender and bok choy will be wilted.  Add salt and pepper to taste.

Divide the veggies over the four plates. Place salmon on top and brush fish with glaze. Enjoy! 🙂

 

Nutrition Facts Per Serving:
249 Calories, 10 g Carbohydrate, 8 g fat, 36 g protein, 4 g fiber, 5 g sugar,

 

Soy Ginger Salmon
 
Soy Ginger Salmon Serves 4
Author:
Ingredients
  • 2 garlic cloves, peeled, divided
  • ⅓ cup chopped green onions
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon Chinese rice wine or dry Sherry
  • 1¾-inch cube peeled fresh ginger
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • ¾ teaspoon chili-garlic sauce*
  • 4 6-ounce skinless salmon fillets
  • 2 teaspoon olive oil
  • 1 large bok choy, cut crosswise into ½-inch-wide strips (about 7 cups)
  • 4 ounces fresh white button mushrooms, sliced
  • * Available in the Asian foods section of many supermarkets and at Asian markets.
Instructions
  1. In a blender, add 1 garlic clove, the onions, soy sauce, rice wine, ginger, sugar, sesame oil and garlic sauce and blend.
  2. Meanwhile place salmon in 11x7x2-inch glass baking dish. Spoon marinade ono top and allow to marinate 5 minutes.
  3. Preheat oven to 500°F. Using a rimmed baking sheet, place fish, with some marinade still sticking to it on top. Move any marinade in the dish to a small saucepan.
  4. Roast fish until just opaque in center, roughly 8 minutes.
  5. Heat the marinde in the saucepan until it begins to boil. Then set is aside to use for the glaze.
  6. Meanwhile, using a large nonstick skillet, heat oil over high heat. Add bok choy and mushrooms and press in 1 garlic clove using a garlic press.
  7. Heat for about 4 minutes. When it's ready mushrooms will betender and bok choy will be wilted. Add salt and pepper to taste.
  8. Divide the veggies over the four plates. Place salmon on top and brush fish with glaze.
Nutrition Information
Serving size: 1 Fillet with Veggies and sauce Calories: 249 Fat: 8 g Carbohydrates: 10 g Sugar: 5 g Fiber: 4 g Protein: 36 g

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