Asian-inspired cuisine has always been a delight to my taste buds. Unfortunately, most Asian restaurants use substandard ingredients and lots of additives, so unless I make something at home or come across a rare gem of a restaurant I hardly ever eat this kind of food.
With this in mind, I recently decided to make some ginger salmon and add as much Asian flare that I could think of.
In case you’re wondering, I try to eat at least 4 fish-based meals per week. This allows me to obtain a healthy dose of Omega 3’s without supplementing. If it’s a good week I’ll get 6-8 meals in. A lot of people question whether or not they should supplement with fish oils. I think if you’re eating wild-caught fish at least 4 meals per week, then you likely don’t need to supplement. Unless you’re looking to get out of a flare, lose more than 20 pounds of fat, or dealing with neurodegenerative problems. This could always change but it appears to be a good guideline at this point.
Asian Ginger Salmon
The taste of this recipe has some kick. I wanted to create a sweet and spicy blend but different than your traditional American-Asian experience. It’s heavy on the garlic and ginger so it punches your taste buds up front, and then relaxes into sweetness.
I started by cutting a 1.5 pound wild-caught salmon fillet into 4 equally sized pieces and placed them in a Pyrex baking dish. Then, I created the marinade, which will turn into the sauce. I got the oven ready to go by pre-heating it to 400 degrees. Also, if you plan to add the roasted vegetables, then start them right after you finish the marinade as the cooking time is twice as long as the salmon.
- 1 Inch of Peeled Ginger Microplaned (get one of these)
- 8 Cloves of Garlic, Minced (or use this, which is way faster)
- 5 Tablespoons of Coconut Aminos
- 2 Tablespoons of Honey
- 1 Tablespoon of Sea Salt
- 1/2 Tablespoon of Pepper
- 1/4 Teaspoon of Roasted Chipotle Powder
Add all of this to a small bowl and whisk it until uniform. Feel free to take a taste at this point, because you may have to add more ingredients to balance it out before you cover the salmon in it. You might find it to be too spicy, too sweet, and/or too salty or not salty enough.
When the sauce is ready, pour it over the salmon fillets in your baking dish. Cover it with foil and place it in the fridge for at least 30 minutes.
After 30 minutes, pull the salmon out and put it into your pre-heated oven for about 20 minutes. For me, this produced a medium doneness, which is the most I like my fish cooked. Simply adjust the cook time per you desired doneness.
Olive Oil Roasted Vegetables
Michelle, from Nomnompaleo.com, taught me that there are a couple of key essentials for creating the perfect roasted vegetables. The first is equipment related. It’s all about elevating the vegetables via a drying rack to get them to cook and crisp up perfectly. I used this nontoxic baking pan and this nontoxic cooling rack together. The second essential is to create equally sized pieces if possible. The vegetables all need to be close in size so they will cook uniformly and be ready at the same time.
I found the following organics at my local store, but feel free to use any vegetables you have lying around.
- 3 Bell Peppers
- 1 Red Onion
- 3 Small Zucchinis
Chop the vegetables into 1 inch pieces and throw them into a large mixing bowl. Then, add 2 tablespoons of olive oil and sea salt to the bowl and toss so they are evenly covered. Next, plan to bake them for 40 minutes at 400 degrees Fahrenheit for slightly crispy vegetables. Bake longer or shorter for desired crispness.
Remember to add the salmon to the oven with about 20 minutes left on the vegetable timer so they finish around the same time.
Plate the salmon and vegetables and enjoy!