We’re Cooking: Ginger Lemongrass Salmon

salmon 1

Healthy dinners can also be easy dinners with this Asian inspired, slightly sweet and savory salmon. Ideal served on top of a fresh green salad of spinach, arugula and cilantro or herb filled saffron rice.  We paired with a stunning, slightly aged Kistler 2006 Chardonnay.  Luscious and layered with good mineral and spice notes, just like the Asian inspired dish.


Ginger Lemongrass Salmon
2 5 ounce pieces of salmon, skin removed
1 stalk lemon grass, cut in half and then cut into strips lengthwise
1 2 inch piece ginger, skin removed and sliced
1 cup ruby red grapefruit or freshly squeezed orange juice
Zest and juice of 1 lime
2 cloves garlic, sliced
1 shallot, diced
2 tablespoons ponzu
2 tablespoons soy sauce
1/2 cup white wine
1/2 jalapeno, seeds and stem removed
2 tablespoons chopped cilantro
1 tablespoon chopped basil
1 scallion (green parts only) or 4-5 chives, chopped
1/2 teaspoon each salt and pepper

sauceAdd the lemongrass, ginger, garlic, shallot, wine, ponzu, grapefruit or orange juice, red pepper and soy sauce to a small sauce pot and bring to a boil then simmer and reduce by half.  When it has reduced add the herbs and lime and cook for another 2 minutes.

salmon cookingPre-heat the oven to broil. Season the salmon with salt and pepper. Add the salmon to a baking dish and cover with the sauce. Broil for 3-5 minutes until the salmon is just cooked, still medium-rare and juicy. Serve on top of a fresh salad or saffron rice with fresh chives sprinkled on top.


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