Tag: salmon

Cherryblossom Salmon with Coconut Ginger Rice

Rating: 5 out of 5.

King salmon that is layered with a delicate floral dressing – from Japanese cherryblossom shoyu and fragrant jasmine rice.

Welcome back to Ankitha Gadag Recipes! It has been a minute since I have documented my culinary experiences, nonetheless, I am thrilled to be sharing this recipe. I had the joy of sampling this dish for the first time at our local Central Market and ever since, I could not get it out of my mind! My craving led me back to the store two weeks later, where I inquired for the recipe with several of the wonderful “foodies” at CM. One hour later, I walked away with a note of the recipe along with the ingredients. It would be an absolute injustice to keep this golden nugget to myself and with that I share this delicious recipe. Trust me on this, you will want to try this recipe at home!

Ingredients

SalmON

  1. 4 (6-8oz) King Salmon
  2. S&P

Coconut Ginger Rice

  1. 1 1/2 c jasmine rice
  2. 1 T coconut oil
  3. 2 medium shallots, thinly sliced
  4. 1 1″ ginger root, in thirds and bruised
  5. 1 stalk lemongrass
  6. 1 1/2 c water
  7. 1/2 c coconut milk
  8. 1 t kosher salt

Cherryblossom Ginger Shoyu sauce

  1. 1/4 c Haku Cherryblossom Shoyu sauce
  2. 1/4 c rice vinegar
  3. 1/4 c water
  4. 2 1/2 t sugar
  5. 1 scallion, sliced thin
  6. 2 t ginger, minced
  7. 1 1/2 t sesame oil
  8. 1 1/2 t red pepper flakes

Preparation

For the sauce: Combine all ingredients and stir to dissolve sugar

For Salmon:

  1. Season both sides of salmon fillet with salt and pepper
  2. Heat a large skillet on medium-high heat. Add a light coating of oil (~1tbsp)
  3. Pan sear until brown, about 1 min
  4. Flip salmon and sear another 1-2

For Rice

  1. In a large sauce pot, heat oil and gently brown shallots. And ginger and lemongrass. Cook till fragrant
  2. Stir in rice, water, coconut milk and salt. Cover and cook till liquid is absorbed. Discard ginger and lemongrass.
Check out the step by step tutorial!






			

			
				


	





	

		
		
Balsamic Ginger-Marmalade Glaze for Salmon
	


				

				
How to make a quick and easy sauce for seared salmon 

			

			
	
	

		
Ever wondered what to do when cooking your favorite fish, other than add good old salt and pepper? This glaze is your answer.


It’s easy and fast to make with ingredients you have at home. I used this recipe for salmon, but it is versatile and will go great with any  fish. I used ginger jam for this recipe since ginger offers great health benefits. Ginger has well known  anti-inflammatory and  anti-oxidant properties that make it ideal for incorporating in everyday recipes. The combination of the gingery spice with the sweetness from the jam, make your taste buds want to dance with joy. However, you can substitute any fruit jam/preserves/marmalade when making this recipe yours (look for all natural ingredients, minus the high fructose corn syrup when choosing your jam)!


Let’s get started!


ginger-salmon-sauce


Ingredients 


(for the sauce)


    

  • 3 Tbsp of ginger jam
    • 

  • 1.5 Tbsp of balsamic vinegar
    • 

  • 1 tbsp dried basil
    • 

  • 1 tbsp dried chives
    • 

  • 1/2 cup butter
    • 

  • salt and pepper to taste
    • 



(for the fish)


    

  • skin-on wild salmon ( 6-7 inches)
    • 

  • salt and pepper
    • 

  • oil for searing
    • 



Preparation:


    

  1. Start by adding salt and pepper on your fishwild-salmon
    2. 



    

  1. Next, sear your fish on a heavy skillet with a drizzle of oil. You will be using the remnants to make the sauce .
    

    2. 

  2. Take out your fish after a quick, high heat sear (about 2 mins each side), and bake the remainder in the oven for a 5-7 mins. Total cook time of sear and bake should be less than 10 mins.
    

    3. 

  3. 

    Use the searing pan for the sauce. Scrape up all the remnants.
    

    4. 

  4. 

    On low heat, add all the ingredients for the sauce
    

    5. 

  5. 

    Whisk until desired consistency is achievedIMG_4944-01
    

    6. 



Thanks for reading and following!


-Ankitha Gadag



		
	

	


	



		

	



	

		


		
	









	

		

	

	

	

					

						
				
	


	
	
								
		
		









	
	

		

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