We have had one of the warmest, most lovely fall season’s that Calgary has seen in years! It hasn’t even felt like fall – until now. The beautiful autumn leaves have mostly fallen, the trees are almost bare. The nights are getting cooler and this week, the days are more ‘crisp’ then they have been. Setting Covid aside, the typical colds are making the fall rounds and we’re amping up the natural cold and flu supplements within our diets. Ginger Salmon is one of these recipes!
This meal is so perfect for the fall. Full of fresh ginger and taking only minutes to prepare, your families (and schedules!) will welcome this delicious option. We love the combination of fresh ginger and salmon. Full of antioxidants, and anti-inflammatory properties, this pairing is a powerhouse when it comes to your health!
We love preparing salmon on the grill. It doesn’t matter what time of the year….you’ll see us crazy Calgarians with parka’s and BBQ’s! It’s not parka season yet though so pull out a hoody and let’s get grilling. If you don’t have a BBQ, you can absolutely bake your salmon in the oven; cedar plank and all.
We promised this recipe would be ready within minutes and we weren’t kidding! Once your BBQ is lit, mix the marinade and get grilling. This recipe is so quick and tastes so good! Stacey loves this one – perfect for dinner before hockey, and excellent for packing in lunches after getting home late from the barn! (Quick tip – once cold, mix it with mayo, salt and pepper for scooping on crackers or making a sandwich.)
A simple tip is to always use fresh ginger when making the sauce. This gives more nutritional value to your meal and we think tastes a lot better. Also watch for gluten in the soya sauce!
We used a cedar plank to grill our salmon. The plank allows the fish to gently steam and infuse with a woodsy flavour from the cedar. If you’ve never tried using a cedar plank, we encourage you to grab some! We usually find ours sold in bundles at the local grocery store.
Again though, if you don’t have access to cedar planks, go ahead and use a sheet of aluminum foil on the BBQ grill or an old baking tray. Don’t just lay the salmon directly on the grill or it will dry out and the sauce will run everywhere!
If using an oven, simply a baking tray works well. Lol, remember we’re all about adaptability… Just baste the sauce on thick and let the gingered salmon magic happen!
Use half the ginger marinade first and then when almost finished cooking, go ahead and use the remainder to baste the salmon a second time. This helps from the salmon becoming dry and “candy’s” the ginger and salmon. The end result is amazing! To see if your salmon is fully cooked, it should flake easily with a fork. According to the FDA, the internal temperature should reach 145° F in the thickest part of the fillet. Although, we and many chefs find that salmon is best enjoyed when it’s cooked around temperatures of 135° F.
Ginger SalmonCourse: Main, FishCuisine: CanadianDifficulty: Easy
This powerhouse recipe incorporates both health foods; ginger and salmon. The end result packs a punch or both antioxidants and anti-inflammatories and creates a delicious, rush hour meal.
0.375 kg salmon fillet
1/4 cup brown sugar
2 tbsp white wine vinegar
2 tbsp avocado oil
1 tbsp gluten free soya sauce
1 tbsp raw ginger, grated
3 cloves garlic, minced
- Light the BBQ to medium heat.
- Combine all ingredients for sauce in medium sized bowl. Ensure mixed well.
- Transfer salmon fillets to either cedar plank or baking tray/aluminum foil.
- Baste half the sauce over fish and begin grilling.
- Approximately 10 minutes later, pour the rest of the sauce and continue to spread over fish.
- Continue grilling until salmon reaches an internal temperature of 145° F and flakes easily with a fork.
- Antioxidants? Yes! Anti-inflammatories ? Yes! A delicious meal? Yes! Ginger Salmon for the win,
Stacey and Meg