Lime Ginger Salmon Recipes

HEALTHY LIME AND GINGER MARINATED SALMON

Steps:

• In a small bowl, whisk oil, maple syrup, lime zest and juice, ginger, salt and pepper.
• Spread 3/4 of it on the bottom of baking dish or platter. Lay down salmon fillets flesh side down into the marinade and let marinate for about 10 minutes.
• Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade.
• Broil for 12 minutes, rotating baking sheet to ensure proper browning and prevent burning. Serve hot with cilantro coconut brown rice.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

GINGER LIME SALMON WITH SCALLION RICE & ROASTED SESAME BROCCOLI

Steps:

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into bitesize pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
• In a small pot, combine rice, half the ginger, ¾ cup water (1½ cup for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 15-20 minutes. Meanwhile, place sesame seeds in a large, dry pan over mediumhigh heat. Cook, stirring, until golden brown and fragrant, 1-2 minutes. Turn off heat. Transfer to a small bowl; season with salt and pepper. Wash out pan.
• Pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in pan used for sesame seeds over medium-high heat. Add salmon skin sides down; cook until skin is crisp, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 TBSP butter (3 TBSP for 4). Season with salt and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4), lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as many sesame seeds as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

GINGER-LIME SALMON

Steps:

• Preheat oven to 450 degrees.
• Rub a 10 ounce skinless salmon fillet with just enough olive oil to coat.
• Place in a 10-inch nonstick skillet with an ovenproof handle.
• Season with salt and pepper, a squeeze of lemon or lime, and freshly grated ginger or garlic to taste.
• Bake 12-15 minutes or until firm to the touch or to your liking.

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.

TERIYAKI GINGER LIME SALMON

Steps:

• Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste).
• Heat the pan or skillet to very hot and add oil.
• Season fish with pinch of black pepper and salt.
• Sear the fish skin side down.
• Turn and sear the other side.
• Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
• When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
• Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
• Remove to a serving dish and top with sliced green part of green onion.
• Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.

GINGER LIME GLAZED SALMON

Steps:

• Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
• Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
• Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
• Serve with white or jasmine rice.

LIME AND GINGER GRILLED SALMON

Steps:

• Whisk together lime rind, lime juice, oil, ginger and jalapeno.
• Set aside a teaspoon of the mixture.
• Place salmon steaks in a dish just large enough to hold them.
• Pour remaining lime juice mixture over salmon and turn to coat.
• Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy).
• Preheat bbq to medium high and grease grill.
• Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side.
• Remove to platter and spoon reserved lime juice mixture over salmon.
• Serve immediately.
• If you wish to broil salmon, place on a rack set over a pan.
• Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.