This salmon recipe, which seems like a hodge podge of ingredients, originated from the fact that I was tired of my usual balsamic, olive oil, and rosemary salmon. Plus, I am on a ginger kick right now. I figure, if I like all the ingredients individually, they should all taste good together, right? I love the piquant flavor the ginger, garlic, and Dijon lend to the glaze. I paired this with Sesame Apple Kale Salad, which made for a nice dinner.
I was aiming for this to be a sweetner-free recipe, but I think the glaze would be terrific with a little bit of honey or maple syrup mixed in. A microplane works well to grate the ginger and garlic because it creates a fine pulp that adds thickness to the glaze that you otherwise would not achieve if you minced it by hand (unless your Jacques Pepin...).
Ginger Glazed Salmon
1 1/2 lbs salmon, cut into 6-8 portions, depending on your preference
1 tsp freshly grated ginger
1 garlic clove, grated
1/2 tsp Dijon mustard
1 tbsp olive oil, plus a little more for the pan
1 tbsp balsamic vinegar
1 tbsp coconut aminos (or wheat-free tamari or a scant tbsp fish sauce)
black pepper, to taste
1. Preheat oven to 400 degrees F. Lightly oil a rimmed baking tray lined with foil. Place the salmon portions on the pan.
2. Blend the remaining ingredients together in a small bowl, and with the back of a spoon or a pastry brush, glaze each piece of salmon.
4. Bake for 15-18 min, depending on the thickness of the salmon, or until the fish just barely starts to flake. Be careful not to overcook or the fish will be dry. Remove from the oven and rest a few minutes before serving.
Labels: fish, gluten-free, Paleo, Primal, salmon