GINGER AND LIME SALMON
JW and I decided to make 2010 'the summer of ginger and lime.' We used a ton of fresh ginger and limes from Memorial Day through Labor Day, and by far, this was our favorite creation. Grill it or broil it. Either way, this salmon is fantastic! We serve this with a tossed green salad and steamed jasmine rice.
Provided by janaluwho
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler; if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.
- Place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.
- Broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.
Nutrition Facts : Calories 218 calories, Carbohydrate 2.6 g, Cholesterol 76 mg, Fat 11.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2 g, Sodium 142.5 mg, Sugar 0.2 g
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
GINGER AND PINK PEPPERCORN SALMON
With all of the fresh salmon we have here in the Pacific NW, we are always looking for new ways to prepare it. This is a good one from the RSVP section in Bon Appetit, Heron Park Grille, Kiawah Island, South Carolina.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For sauce:.
- Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
- Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
- For salmon:.
- Spread 1 teaspoon butter on each salmon fillet. Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil.
- Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.
Nutrition Facts : Calories 586.2, Fat 37.8, SaturatedFat 20.1, Cholesterol 211.7, Sodium 275, Carbohydrate 3.7, Sugar 0.1, Protein 45.9
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