Ginger Salmon
Gunther Emathinger
Flavors of ginger and sesame bring out the sweetness of the fresh wild salmon.
Ingredients
- 2 8 oz salmon filets
- 2 tsp olive oil
- salt and freshly ground pepper to taste
- Vegetables4 cups baby spinach leaves fresh, trimmed
- 1 oz red onion sliced julienne (thin strips)
- 1 Tbs olive oil
- 2 cups broccoli, steamed hot
- salt and freshly ground pepper to taste
- Sauce1/3 cup soy sauce
- 2 Tbs mirin (sweet Japanese rice wine) or medium dry sherry
- 2 1/2 Tbs cider vinegar
- 2 Tbs sugar
- 1 1/2 Tbs ginger root, fresh, peeled & chopped
- 1 Tbs sesame seeds toasted
- 1 Tbs cilantro, fresh, chopped
- 1/2 tsp Southeast Asian hot chili sauce (or any hot chili sauce)
- Ginger Purée4 Tbs ginger, fresh, ground or finely chopped
- 1 Tbs basil finely chopped
- 1/2 tsp sugar
- 1 Tbs olive oil
- salt and freshly ground pepper to taste
- Crump Topping4 Tbs panko bread crumbs (Japanese bread crumbs)
- 2 wedges avocado, fresh, pitted
Directions
- 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.
- SauceIn a small sauce pan simmer sauce ingredients, stirring frequently, until reduced to about ½ cup.
- Ginger PuréePlace 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!
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 784
Calories from Fat 356 (45%)
(63%)Total Fat 41g
(33%)Saturated Fat 7g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
(34%)Cholesterol 102mg
(71%)Sodium 1696mg
(56%)Potassium 1965mg
Total Carbohydrate 44g
(24%)Dietary Fiber 6g
Sugars 16g
Sugar Alcohols 0g
(118%)Protein 59g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.