Ginger is one of my favorite spices because it has many healinghealth benefits, and adds a ton of flavor. I like to use it on Salmon– my loved one’s are not eating something that tastes “fishy” but also receiving important nutrient. Salmon is loaded with Omega– 3 oils, which have been known to reduceinflammation and to be great for your heart and brain.
- 1 pound salmon, cut into 4 fillets
- 2-inch knob fresh ginger, grated
- 1/4 teaspoon sea salt or Sea Veg
- 1/4 cup low-sodium soy sauce or shoyu soy sauce or gluten free
- 2 tablespoons olive oil
- Cooked leeks, for serving
- Handful of micro greens, for garnish
- Rinse salmon in cold water and then place in a medium bowl; rub the grated ginger all over the salmon fillets. Sprinkle with sea salt or Sea Veg. Pour in the soy sauce, cover the bowl with plastic wrap and transfer to the fridge to marinate for 3 hours.
- Pour the olive oil into a large saute pan, set over medium-high heat, pour in a few tablespoons of olive oil. When the oil is hot and glistens, add the salmon, skin-side down, and cook for 4 to 6 minutes. Divide the fillets of salmon between plates and serve immediately.
Note: If you don’t have the 3 hours to marinate the salmon, no biggie! I skip the marinating time and go straight to cooking it in the pan.
Eating healthy can be fun. I had been cooking salmon for years simply because it’s loaded with essential oils that are so good for us. The question was; how do I make salmon even more delicious? How do I make it not taste like it’s more of a delicacy? This recipe gives this healthy fish a twist you and your family will appreciate—with a zing from the ginger that will surely get people asking for more. Plus, leftovers go great on top of salad the next day for lunch!
Healthy is not trendy, nor is it a luxury, so let’s stop treating it like it is! Shut Up and Cook. ~ Erica Reid
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Photographer Credit: Nicole Garner