Sometimes you come across a recipe that you just know will blow you away, this is it! I often pursue through the major publications to seek out new dishes to try. I read some and think, why would anyone make this, but, when I saw this recipe on Food&Wine.com, my mouth instantly began to water and so I started my shopping list. Fresh salmon is such a treat to have in the summer and I am constantly looking for new ways to enjoy this delicious fish. This simple recipe combines pickled ginger with salmon and a balsamic reduction. I served my ginger roasted salmon with a grilled corn and watercress salad, making this meal the ultimate summer delight.
The main ingredient in this dish making it stand out is the pickled ginger. I recommend pickling it yourself (recipe here), it’s super easy to make and will last a while. When I originally saw the skewers in the fish, I assumed that you ate it like a kabob, but later realized that they were only used to secure the ginger.
This ginger roasted salmon recipe has tons of great textures, so be sure to get your salmon skin crispy before turning and transferring to the oven to roast. The corn and watercress salad with dijon and honey dressing is a perfect side, the sweet and tangy flavor compliments the mild texture of the salmon. Additionally, if you can’t find watercress at your local grocer, you can substitute with spring mix or baby greens.
This recipe is quite classy and elegant, and I plan to serve this dish at my next dinner party. Let me know how you enjoyed your ginger roasted salmon in the comments below!
Ginger Roasted Salmon with Grilled Corn and Watercress Salad
Recipe from Foodandwine.com
- 1/2 cup Balsamic Vinegar
- 1/4 cup Canola Oil
- 1 whole fillet Salmon approx 1.5lbs
- 20 pieces Pickled Ginger apprx dime sized
- 4 ears Corn
- 2 Tbsp Dijon Mustard
- 1/2 tsp Honey
- 1 bunch Watercress thick stems discarded
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Canola Oil
Preheat the oven to 375F. In a small saucepan, heat the 1/2 cup of balsamic vinegar until reduced to 3 tablespoons. Once cool, stir in 1 tablespoon of the canola oil and set aside.
Heat a grill pan over medium high heat. Grill corn until charred all over, turning frequently so it cooks evenly. Let cool, and with a sharp knife cut the kernels from the cobs.
Slice and portion out approx 6 oz. filets of salmon. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer, securing the ginger.
In a large, ovenproof nonstick skillet, heat 1 tablespoon of canola oil. Season salmon fillets with salt and pepper and then place in skillet, skin side down. (you may have to cook in batches depending on the size of your skillet)
Cook over moderately high heat until the skin is crisp, about 3-4 minutes. Turn salmon and transfer skillet to the oven and roast for another 5-6 minutes, until no longer translucent and remove.
In a large bowl, whisk the remaining 2 tablespoons of balsamic vinegar with the mustard and honey. Then whisk the remaining 1/4 cup of canola oil into the dressing.
Add the grilled corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the balsamic vinegar reduction and serve immediately.
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