Ginger & Lime Marinated Salmon-Recipe Included

Tantalize your taste buds with my popular Ginger & Lime Marinated Salmon.  Stay tuned for my upcoming video blog on “5 Skin Foods for A Healthy Summer Glow,” which mentions this very recipe.  Enjoy!

Yours In Cooking & In Health,

Siona J

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Ginger and Lime Marinated Salmon

My favorite food dish is grilled or baked salmon.  It is a wonderful source of the beneficial omega-3 fatty acids.  The lime, ginger, soy sauce, and sherry are bold enough to stand up to salmon’s distinct flavor and do not go unnoticed.  Serve with “Lemony Garlic Kale and Quinoa Salad” and a soup for a well balanced meal. 

Preparation time: 1 to 2 hours to marinate, 8 minutes to cook

Makes four 4-ounce serving

½ teaspoon fresh lime zest (from about 1 medium lime)

2 medium limes (about ½ cup), juiced and divided

1 tablespoon tamari or shoyu

1 tablespoon dry sherry wine

2 tablespoon extra-virgin olive oil

½ teaspoon Dijon mustard

1 teaspoon of local, raw honey or succanat

2 medium cloves fresh garlic, minced

2 teaspoons fresh ginger root, grated

1 pound of fresh wild salmon

½ teaspoon extra-virgin olive oil

Fresh Italian flat-leaf parsley for garnish

In a small preparation bowl, whisk together the lime zest, juice, tamari, sherry, oil, mustard, honey, garlic and ginger.  Place the fish in a small shallow preparation bowl and cover with marinade. Flip the fish so it is skin side up and the flesh is touching the marinade. Cover, refrigerate, and marinate fish for 30 minutes to 2 hours before cooking. 

Preheat oven to 375º-400º F.

Remove fish from fridge. Heat a 10-inch carbon steel or cast-iron skillet on high heat for about a minute and then add oil and allow it to coat entire surface of pan. Add fish to pan skin side up and sear for 1 minute. Flip fish and pour any remaining marinade over it and place the skillet in oven to finish cooking for approximately 6-7 minutes (6-7 minutes per inch of thickness). Remove from oven and top with remaining lime juice and parsley and enjoy. 

Variation: Use all of the same marinade ingredients, except skip the tamari, sherry, and mustard and just add a ½ teaspoon of sea salt for a simpler yet flavorful marinade. 

Copyright 2010, S. Sammartino, Original recipe

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