salmon with ginger soy

Salmon with Ginger Soy Glaze and Fresh Veggie Salad with Sesame Ginger Dressing

Jump to Salmon with Ginger Soy Glaze Recipe


This dinner made me really happy. The salmon with ginger soy glaze and the fresh veggie salad had all the flavor and texture components to create a satisfying meal with no rice, bread, or potatoes in sight!

Sadly, after a great vacation in San Diego, my starch party is over. It was fun while it lasted (and we all know it will begin again, but, hopefully, not too soon). Our hotel was right across the street from Panera Bread, which was dangerous, but not nearly as bad as when we lived directly across from Panera Bread in Arlington Heights, IL. As Bob says, we were larger then. I was, surprisingly, able to resist their french toast bagel that I used to be so fond of but, let’s face it, their breakfast sandwiches on a large Ciabatta roll weren’t much better (although they did have some protein to slow down the starch). We ate those every morning except one when I had a need for a strawberry waffle. I was lucky enough to find Richard Walker’s Pancake House, which, as I had hoped, was of the same family as Walker Bros in Chicago. They had the same fantastic strawberry waffle! Crispy waffle, ripe berries, real whipped cream, and hot maple syrup with thick bacon on the side. My perfect breakfast.

So, you can see why I need to put the brakes on the carb-fest. I won’t even bother to tell you about our lunches and dinners that usually began with large piles of tortilla chips if they didn’t start with a sourdough breadbasket. It was so worth it, and I have no regrets, but life requires balance, so it’s time for lots of veggies and protein. Luckily, those can be very tasty as well if you know how to liven them up a bit.

 

Salmon with Ginger Soy Glaze

serves 4-6

@ 1 1/2 pounds wild caught salmon, skin on or off
 
2 tablespoons brown sugar 
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
1 teaspoon grated ginger root
dash of Sriracha (hot chili sauce)

Begin by soaking a cedar grilling plank in water for at least 30 minutes and up to 4 hours, so it doesn’t burn up on the grill. The plank not only adds great flavor to the salmon, it also makes cooking fish on the grill a lot easier. We buy them every summer at Costco in packages of six and use them for all kinds of fish. I placed a bowl full of water on top to sink it as it tends to float.

While the plank soaks, make your glaze. Whisk together brown sugar, sesame oil, soy sauce, ginger, and Sriracha in a small bowl until thoroughly combined. Set aside to allow the sugar to dissolve and the glaze to thicken slightly.

 


Meanwhile, make your salad and dressing (instructions below), then preheat your grill. 

 
When the board is sufficiently soaked, remove it from the water and place the salmon on it. Liberally, brush the glaze on the salmon.

 

Salmon with ginger soy glaze
 


Place board on preheated grill, turn it down to med-low heat and put the cover down. It should maintain @ 350 degrees (if you don’t have a temperature gauge, it’s not a big deal). 

 

 


Allow salmon to cook for @ 20 minutes. The glaze should be caramelizing on the edges and the flesh should  be lighter pink and have white stuff forming on top (it’s protein/albumin).

 

Salmon with ginger soy
 


Remove the board from the grill and serve the salmon with the salad. If you bought salmon with the skin on, as I did, you should find it very easy to lift off the flesh and leave the skin on the board where (in my opinion) it belongs.

 
Fresh Veggie Salad with Sesame Ginger Dressing


Fresh Veggie Salad with Sesame Ginger Dressing

head of romaine lettuce, chopped
1 bell pepper, thinly sliced
1 cucumber, thinly sliced
2 medium carrots, thinly sliced
1 avocado, sliced
1 bunch of cilantro, loosely chopped 
3 green onions, thinly sliced
(Feel free to take liberty with the salad ingredients and use your favorite veggies or what you have on-hand)

Dressing

2 garlic cloves, grated
1 tablespoon grated ginger root 
2 tablespoons reduced sodium soy sauce
2 tablespoons fresh lime juice
1/3 cup rice vinegar
1/2 cup sesame oil
3 – 4 tablespoons honey
1 teaspoon Sriracha (optional)
Combine all ingredients in a bowl and blend together. Taste. If it’s too sour, add more honey, if you like it spicier, add more Sriracha, etc. 
 
Dress your salad and serve alongside the glazed salmon. Delicious!
 
 
“Life is a series of natural and spontaneous changes. Don’t resist them – that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like.”
Lao Tzu