Wednesday, July 18, 2007
Salmon with ginger and orange
4x170g/6oz salmon steaks
Salt and freshly ground black pepper
4 pieces of stem ginger
grated zest and juice of 1 orange
2tbsp syrup from the stem ginger
Skin the salmon steaks. Place in a large bowl and sprinkle with salt and pepper.
Cut the stem ginger into fine julienne sticks and put into a bowl with the salmon. Add the orange zest.
Mix the orange juice with the ginger syrup and pour over the salmon. Cover and refrigerate for at least an hour.
Heat the grill to it’s highest setting.
Grill the salmon on one side until crisp. Turn over and baste with the orange and ginger mixture. Grill the second side for about 5 min, or until golden brown. Serve.
This is from Leith’s Healthy Eating.
I had a jar of stem ginger lying around long enough that it had gotten to the use it or lose it stage, so I went looking for something to do with it. Stem ginger is chunks of ginger that are preserved in a sweet syrup. Originally I bought it for a cake recipe. This seemed like a fun way to use it.
Normally I am all about substituting different kinds of fish, but for this recipe, I think it’s pretty important that it be salmon. The taste of it just combines so well with the orange-y and ginger-y sauce.
I only marinated for the hour, but in the future I would try for longer. I’m getting better at skinning fish, and managed to only mangle one small part. Improvement.
I learned some interesting stuff about fish from the fish guy a while ago, I don’t know if I mentioned it. The most important tip that I got was that the reason that fish goes off so quickly is the way we keep it. It usually comes covered in cling film, or in a plastic bag. Apparently, plastic is the worst thing for fish. From now on, as soon as you get your fish home, take it out and put it in a deep plate, with another plate upside down over it. The top plate keeps the smell from permeating your whole refrigerator, and the lack of wrap lets it breathe. It makes such an amazingly big difference you have no idea. It is the single best piece of fish advice I have ever received. Your fish will be perfect smelling and so fresh tasting, and it will keep for much longer too.
Thanks fish guy!
As for the recipe, it was delicious, how could it be anything but.