For Rosh Hashanah, I love to incorporate honey into the dishes that are served.  Not only does it echo the apples and hone, and sweet challah, that begin the meal, but the honey also reinforces the “sweet” new year to come.

This year, I made a delicious salmon with fresh ginger and luxurious, golden local honey.  My daughter Naomi picked out they honey at a local farmer’s market.  The entire jar is now gone and there are quite a few sticky, little fingers in our home!  We are a family of honey-lovers.  This honey is particularly floral and sweet; a perfect balance to the strong flavors in the marinade.   As for the salmon itself, this recipe is an way to take a previously frozen wild salmon from mediocre to extraordinary.

The salmon is delicious served with a grain of your choice, roasted vegetables or on its own.  The sauce is completely spoon worthy – there is nothing subtle about it, yet I always go back for more.  Need lunch for work the next day?  You could even spoon left over sauce over a bowl of rice, avocados and fresh vegetables for a spin on vegetarian sushi.

L’Shana Tova to all!  Have a sweet, healthy New Year.

 

CLICK HER TO PRINT RECIPE

Golden Ginger Salmon

Ginger, honey and garlic shine in this delicious, soy-based dish.  The marinade does double-duty and transforms into a silky sauce.

Ingredients:

4, four to six-ounce filets of wild salmon

2 Tbsp. golden honey (3 tablespoons if a sweeter marinade is preferred)

2 Tbsp.sesame oil

¾ cup reduced sodium soy sauce

1 Tbsp.lemon or lime juice

1 Tbsp. freshly grated ginger

4 garlic cloves, finely chopped

4 Tbsp. (¼ cup) fresh parsley or cilantro, divided, finely chopped

¼ tsp. red pepper flakes

½ tsp. pepper

Preparation:

1.) First, place fish fillets in small glass baking dish.

2.) Combine all remaining ingredients, except for two tablespoons of the parsley or cilantro, in a small glass bowl with a whisk and pour over salmon.  Spoon marinade onto top of salmon.  Place in refrigerator to marinate for one to four hours.  If at home, spoon marinade over top of fish or turn fish a few of times.

3.) Preheat oven to 400 degrees Fahrenheit.  Remove salmon from marinade and place on a minimally oiled baking dish or cookie sheet.  The fillets should not touch each other.  Season salmon lightly with salt and pepper.  Reserve marinade.

4.) Bake fillets at 400 degrees Fahrenheit for 15-20 minutes, or until cooked through and flakes with a fork.  The cooking time will depend on the thickness of the fillets.  Meanwhile, bring the reserved marinade to a boil.  Allow to simmer until thickened and reduced by half.  If the sauce becomes too thick, thin out with a tablespoon of water at a time until desired consistency is reached.

5.) Sprinkle salmon with remaining parsley or cilantro, drizzle with reduced marinade or serve on the side. Enjoy!

–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Like Curls and Carrots on Facebook: https://www.facebook.com/shannawardcooks

Follow me on Pinterest: http://www.pinterest.com/koenigsdorf/

©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.