Growing up in Alaska we ate salmon all the time, but I didn't truly appreciate it until I went to college in Texas. I quickly came to understand that quality matters, and that wild, sustainably-caught salmon tastes so much better than farmed (and is a better source of omega-3's). Although I don't live in Alaska anymore, we're lucky enough to still have a salmon supplier from the great state (sometimes it's my Dad, otherwise we get it from a local fish guy). Good quality salmon only needs salt, pepper and lemon to be delish, but I love changing it up with different herbs, spices and sauces. This Asian-inspired recipe is one of my favorites. And with ginger, garlic and turmeric taking center stage, it's a great meal for combating inflammation. I usually serve the salmon on a bed of arugula or other spicy greens for a colorful and flavorful dish.
Ginger & Garlic Baked Salmon
Marinate the fish and then get started on the veggies.
- 1.5 lb salmon, cut into 4 pieces
- 5 cloves garlic, minced
- 1 two-inch piece ginger, minced
- 1 tsp fish sauce
- 1 tbs sesame oil
- 1.5 tbs soy sauce
- 1 tbs honey
- 3 heavy dashes white pepper
- Pinch of salt
Marinate: rinse the salmon and pat dry with paper towels. Put the rest of the ingredients in a bowl and whisk to combine. Pour the mixture over the salmon and let marinate for 30 minutes to an hour. Meanwhile, work on the veggies (see below).
Bake: with the oven at 400 degrees, place the salmon on a cookie sheet lined with greased aluminum foil and bake for 10-15 minutes in the middle of the oven, or until the surface turns brown or slightly charred.
Turmeric Roasted Vegetables
You can start cooking these while your salmon marinates. They both bake at 400 degrees, so you can add the salmon when the veggies are almost done and everything will be ready at the same time - wahoo!
- ½ large head cauliflower (or 1 head of broccoli)
- 2 large sweet potatoes
- 2 tbs coconut or avocado oil, melted
- 3 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp sea salt
- Preheat oven to 400. Core cauliflower and cut into small florets.
- Cut sweet potatoes into 1 inch pieces. Spread mixture in a single layer on a large baking sheet or split between two baking sheets.
- Drizzle with melted oil, then add turmeric, cayenne and salt. Toss to coat.
- Bake for 30-40 minutes, stirring once, until potatoes are soft and cauliflower starts to brown.
- Serve hot with the salmon, over a bed of greens.