Tuesday, June 28, 2011

Ginger Salmon

I mixed this dish up a little with Near East Long Grain and Wild Rice (Original) and a mixed salad coated with red wine vinegar and extra virgin olive oil. Normally this dish is served over a layer of Basmati Rice and mixed greens however, you can pair this salmon with almost anything! Enjoy...
Ginger Salmon

  • 1 C. dry Basmati rice
  • 1lb salmon, skin removed & de-boned
  • 4 Tbls. salt
  • 1/4 C. extra virgin olive oil (more if needed during cooking)
  • 6 garlic cloves, minced
  • 4 green onions, diced
  • 1 in of fresh ginger root, minced
  • 2 Tbls. brown sugar
  • 1 Tbls. Italian seasoning
  • 1-2 Tbls flour (optional)
  • Salt and pepper
  • 4 C. mixed greens

  1. Cook rice according to package directions. Cover and keep warm.
  2. Rub 2 Tbls. of salt over entire salmon, wash off thoroughly. Repeat one more.
  3. Cut fish into 1 inch cubes, set aside.
  4. Combine onion, garlic and ginger. Separate evenly into two bowls, one large one small.
  5. In the larger bowl add 1/2 of the olive oil, brown sugar, Italian seasoning and salt and pepper to taste. Mix thoroughly.
  6. Add the salmon into the larger bowl, coating the salmon with the marinade entirely. Let sit for 20 minutes.
  7. Heat remaining oil in a skillet on medium and lightly brown the smaller bowl of onion, garlic and ginger.
  8. While browning, add flour to salmon mixture then add to skillet.
  9. Cook on low until cooked, adding olive oil if needed.
  10. Spread rice on the bottom of a casserole pan, followed by the mixed greens and then cooked salmon. You may add extra olive oil if desired.

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