Ginger Salmon

Ginger-Salmon.jpg
Number of Servings: 
2
Ingredients: 
2 – 8 oz Storm® Norwegian Salmon filets
2 – teaspoons olive oil
Salt and freshly ground pepper to taste
Vegetables
4 – cups baby spinach leaves fresh, trimmed
1 – oz red onion sliced julienne (thin strips)
1 – tablespoon olive oil
2 – cups broccoli, steamed hot
Salt and freshly ground pepper to taste
Sauce
1/3 – cup soy sauce
2 – tablespoons mirin (sweet Japanese rice wine) or medium dry sherry
2 ½ - tablespoons cider vinegar
2 – tablespoons sugar
1 ½ - tablespoons ginger root, fresh, peeled & chopped
1 – tablespoon sesame seeds toasted
1 - tablespoon cilantro, fresh, chopped
½ - teaspoon Sriracha (Southeast Asian chili sauce)
Ginger Puree
4 – tablespoons ginger, fresh, ground or finely chopped
1 – tablespoon basil finely chopped
½ - teaspoon sugar
1 – tablespoon olive oil
Salt and freshly ground pepper to taste
Crump Topping
4 – tablespoons panko bread crumbs (Japanese bread crumbs)
2 – wedges Avocado, fresh, pitted
Instructions: 

Prepare barbecue or gas grill (medium-high heat)

Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill an additional 2 minutes.

Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. Remove salmon from the grill and evenly top the salmon filets with a thin layer of the ginger-herb-oil mixture.

Sprinkle the salmon filets with a generous amount of panko bread crumbs, and brown the top by placing the salmon in a broiler for 30 seconds to 1 minute.

In a large sauté pan heat the olive oil until hot but not smoking. Add the onions and sauté for 1 minute. Add the spinach leaves, turning with tongs until spinach is wilted but still bright green for about 1 to 2 minutes, season with salt and pepper to taste.

For the sauce – In a small sauce pan simmer sauce ingredients, stirring frequently, until reduced to about ½ cup.

For the ginger puree – Place the ginger, basil, sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper to taste.

Divide the sauce between two plates. Place the steamed broccoli in the center of the plate and top with the sautéed spinach. Top the vegetables with the broiled salmon and place avocado wedge on salmon filet. Enjoy!

Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California,

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