This is the time of year when thoughts of cooking with ginger usually have to do with gingerbread. Well, while ginger is wonderful for baking cakes and cookies, it also works wonderfully with fish — and we don’t just mean sushi.
James Beard’s Baked Salmon with Ginger Sauce is a perfect example of just that. The tender, moist baked salmon is perfectly enhanced by a sauce made with ginger. And to make our sauce, we didn’t use just fresh ginger, but also pickled ginger (the kind you eat with sushi, or our Asian-style crab cakes) and ginger extract. It’s even topped with a sprinkling of candied ginger for more flavor and a little crunch. Definitely not your ordinary salmon dish!
We’re serving our Baked Salmon with Ginger Sauce on a bed of sweet potato mashers with some freshly crispy battered tempura vegetables alongside. Taste it and we think you’ll agree that while gingerbread is a great dessert, gingered salmon is one treat of an entree.