At the advice of the hubs, who picked up this tip from his father, I keep a big chunk of ginger root in the freezer at all times. It comes in handy for quickly spicing up an average meal into something delicious. Just break or carefully cut off a piece from the frozen chunk, slice the outer layer off, and chop while frozen.
|salmon and mushrooms basted with soy, crisp-tender veg glazed with honey, ginger, and chili|
|soy salmon and mushrooms |
with honey-ginger-chili glazed broccoli and carrots
Simple Soy Salmon with Honey-Ginger-Chili Glazed Vegetables
2 large carrots
1 medium-sized head of broccoli
2 tablespoons vegetable oil, divided (I used rice bran oil)
2 tablespoons honey
1-inch slice of fresh ginger root
1/2 teaspoon to 1 teaspoon red chili flakes (to taste)
1 cup sliced mushrooms
1 500 g package (about 1 lb) deboned salmon fillets, skin on
2-3 tablespoons soy sauce (make sure to use gluten-free soy sauce if cooking g-f; sub coconut aminos if desired for paleo-friendly)
freshly ground sea salt and black pepper
Wash and peel the carrots, trim the tops, and wash the broccoli. Chop the carrots into long sticks, about 3 inches long and 1/2 inch wide. Cut the broccoli into long, thin pieces, slicing each floret in half. Chop the ginger finely.
Bring a medium-sized pot of water to the boil. Add the carrots, cooking for about 3 minutes. Then add the broccoli to the same pot and cook together with the carrots for about 3 more minutes. Drain the vegetables with a colander.
In the same pot (now empty), pour about 1 tablespoon of the oil. Add the honey, chopped ginger, chili flakes, and a pinch of sea salt. Bring to low heat, and add the carrots and broccoli back to the pot, tossing gently to coat them with the glaze. Continue to keep the vegetables over low heat while the salmon cooks.
Meanwhile, heat a wide skillet over medium-high heat, coating the bottom with 1/2 tablespoon oil. Add the sliced mushrooms, and cook for about 3 minutes, stirring occasionally. Turn the heat down to medium. Push the mushrooms to the edges of the skillet, and coat the bottom of the skillet with the remaining 1/2 tablespoon oil. Place the fish fillets, skin side down, onto the skillet, leaving a little space between each fillet if possible. Drizzle the soy sauce over the top of each salmon fillet, and top them off with a few pinches of freshly ground black pepper. Cook fish until just cooked through and opaque, approximately 7-9 minutes.
Serve immediately. Place a fillet of salmon on a plate and garnish with the mushroom slices, arrange glazed broccoli and carrots on the side.