sunset harvest

Saturday, March 17, 2012

Ginger Salmon

I guess since it is Lent I will stick with a fish theme for one more post. I have had this twice in the last 2 weeks, I love the simplicity and the taste. Tonight the kids and Doug had some ham and I went with Salmon and Grace and Jack actually preferred the salmon to the ham. I can't say that I blame them!
Easy ingredients, Fresh Salmon, soy sauce, brown sugar, Dijon mustard and ground ginger. Mix them up and place in a small bowl or dish, place salmon flesh side down in marinade and let sit for about 1 hour in the refrigerator, turning once. When ready, place skin side down in a foil lined baking pan and bake for 15-20 minutes at 350 degrees, or until salmon flakes easily.

Ginger Salmon

1 TBLS Dijon Mustard
1 TBLS brown sugar
1 TBLS soy sauce
1/4 tsp. ground ginger

This will be enough for about a pound of salmon and is less than I even use, as it is just me and the kids, so I would double this if you were making more.

Mix together ingredients and place in either a resealable plastic bag or a small dish. Place salmon flesh side down in marinade and place in the refrigerator for one hour, turning once.

Preheat oven to 350 degrees and place salmon, skin side down, on a foil lined baking sheet, sprayed with cooking spray. Bake for 15-20 minutes or until salmon flakes easily.

1 comment:

  1. This sounds a lot like your mother's recipe for the sauce...I have used that for years and years and love it. Will give this one a try as we are all about the salmon over here.