Ginger Salmon With Kiwi Salsa Recipes

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

Steps:

• Mix salsa ingredients in a small bowl; cover and set aside.
• Rinse salmon fillets, then pat dry with paper towels.
• Mix together cumin, paprika, chili powder, and olive oil; season with salt and pepper to taste.
• Rub spices all over salmon then let salmon marinate, in the refrigerator, for 30 minutes, or up to 2 hours, no longer.
• Preheat grill to medium heat or preheat broiler.
• Grill salmon 6 to 8 minutes per side, turning once; or broil 10 minutes.
• To serve, plate salmon and spoon salsa over top.

Steps:

• Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

Steps:

• Ginger Salmon: Rinse salmon fillets and pat dry. Arrange on a microwave-safe plate. Sprinkle with sliced gingerroot and green onions. Top each with a splash of soy sauce. Cover plate with plastic wrap, venting 1 edge. Microwave on high for 7 minutes or until fish flakes easily. Heat oil in a small microwave-safe dish on high for 30 seconds or until hot. Drizzle hot oil over salmon. Kiwi Salsa: Mix kiwifruit, red onion, jalapeño, cilantro, lime zest, lime juice, and salt in a bowl. Add more lime juice or salt, if desired. Serve with Ginger Salmon. Note: You may substitute pineapple in place of kiwifruit if kiwifruit is not in season. May also serve the salsa with chicken or tortilla chips.

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.