One tip on the fresh ginger: use it! I learned a great trick from a favorite cooking show host. Peel the ginger when you get it home and store it in a freezer bag in the freezer. When you need it cut of a piece and grate. The ginger will last for months in the freezer and is actually so much easier to grate and use when frozen!
I will be reusing several of the ingredients in this dish throughout the week as a cost saver. I am not talking staple items like soy sauce or oil--I mean the fresh ingredients that you need to use during the week or they go bad. I am using: ginger in the thai chicken, green onions in the peanut noodles, and spring greens for another salad.
Salmon Ingredients:
4 (4oz) Alaska Salmon Fillets
1/2 cup canola oil
4 T soy sauce
4 T balsamic vinegar
2 green onions, finely chopped
1 T brown sugar
1 T honey
2 cloves garlic, minced
1 inch ginger, grated
1 tsp red pepper flakes
Salt and pepper both sides of the fish.

In a gallon size storage bag--mix together all other ingredients. Close bag and shake to combine. Open bag and put fish in. Reseal and mix to coat fish.

Put in fridge for minimum 2 hours to 4 hours. Remove fish from marinade and either grill or broil until done. About 4-5 minutes on each side. I broiled it and the skin was crispy and the marinade was great.

Simple Balsamic Mixed Greens
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 T honey
Small amount of salt and pepper to taste
1 bag washed mixed baby greens
Whisk together the vinegar, oil, honey and salt and pepper. Pour a small amount at a time over the greens until coated but not soaked. Serve immediately. Would be great with some sliced strawberries and almonds mixed in to make it a more substantial salad.
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