I don’t know about you, but salmon is a staple of weeknight suppers at my house. It becomes a matter of finding unique ways to prepare it — ways to diverge from what is in my mind the most ubiquitous and fundamental of salmon flavorings, lemon and dill. This mild, herby pairing allows the moist, slightly sweet taste of the fish to reign supreme, and for this reason, us home cooks flock to it, or should I say swim. But there comes a time when I want my salmon to pack a zingier, zestier punch — metaphorically speaking, that is, but yes, citrus and citrus zest do figure in. Sometimes that’s accomplished with a thick crust of fresh herbs, or a bed of caramel iced onions. Today, though, I’m taking my inspiration from a glazed carrot recipe of Ina Garten’s, melding fresh ginger, orange juice and zest, butter, and maple syrup to form a sweet, peppery, and mildly acidic sauce for the salmon as it bakes in the oven. The result is light and invigorating:
Salmon with Orange and Ginger
1 pound salmon
2 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
Juicer or fork
- Lightly grease a square baking dish and preheat the oven to 350 degrees Fahrenheit.
- Pat the salmon dry with paper towels and place it in the dish.
- Combine 1/2 cup water, the butter, honey, 2 teaspoons salt, and fresh ginger in a small saucepan. Bring to a boil and reduce the heat to a simmer.
- Simmer the mixture for 15-20 minutes. Stir in the orange juice and orange zest.
- Pour the mixture over the salmon, turning the salmon to make sure all sides are generously coated.
- Bake in the oven skin side down for 25 minutes, or until flaky when prodded with a fork.
These green beans make a light, crisp compliment to the fish:
1 pound string beans
2 tablespoons butter
1/2 teaspoon lemon zest
1 small clove garlic, minced
1 tablespoon olive oil
2 small onions
Freshly ground pepper
- Blanch the green beans for 1 1/2 minutes in a large pot of boiling, salted water.
- Drain the beans and immediately place them in a bowl of ice water.
- Zest the lemon and mince the garlic, then mash these ingredients with 2 tablespoons butter.
- Chop the onions. Then place the olive oil and the butter in a large sauté pan over medium heat and swirl to coat 🙂
- Sauté the onions for 5-10 minutes, until translucent and just starting to brown.
- Add the green beans with 1/2 teaspoon each of salt and pepper and sauté the beans until they’re warm. Voilà.