When I was little, my kitchen was off limits. My Dad wouldn’t let me go near a stove, for fear I would burn my little fingers off. I despised helping my mom take out the dishes. Going to the farmers market was torture. Indian food was scary. Burger King and McDonalds were so exciting! …These are the things I remember about food growing up.
Oh my…. how things have changed. I cook most days on a stove and don’t always burn myself. My favorite chore is taking the dishes out. I can spend countless hours at the Farmers Market. I LOOOOVE Indian food and Burger King and McDonald’s are EVIL.
I never remember eating Salmon or Cabbage either. Now I love both and this recipe below is one my favorite go to meals. I’ve shared this recipe before to a couple of close friends, and they loved it. Hope you you love the Asian twist married with the sweetness of apples!
- 1 - 1½ pound WILD salmon with skin on (I think the skin on preserves freshness)
- 2 tbsp mirin – Japanese Cooking Wine (available in Asian section of market)
- 2 tbsp coconut palm sugar or grade B maple syrup
- ¼ cup low sodium coconut amines tamari or soy sauce (I sometimes use a little less, if I am trying to cut salt)
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- 2 chopped scallions (save for topping)
- Pre Heat Oven to 425 degrees
- Take all ingredients except Salmon and scallions and put in a small pan on medium/high heat
- Bring to a boil
- Simmer 5-7 minutes, stirring mixture
- Let mixture cool before marinating Salmon
- Put Salmon in a glass dish or Ziploc with all marinade – make sure bits of ginger/garlic are on the skinless side
- Top with chopped scallions (optional)
- Marinate for at least 1 hour at most 6 hours
- Place in Oven skinless side facing up (the skin will stick to the pan and leave you with all the good fish)
- Bake 15 – 20minutes – It usually goes 20 for me…. Or you can Grill it at 400 degrees skin side down for about 8-10 mins
- Let fish rest for 2-5 mins – and SERVE!
- 1 Whole Red Cabbage
- 4 diced apples (green looks pretty)
- 3-5 whole allspice berries crushed
- 2 cloves garlic
- ½ cup unfiltered apple cider or apple juice
- 1 and ½ tbsp apple cider vinegar
- 1 or 2 tbsp organic butter
- Heat Large Pot on medium
- Melt Butter
- Sautee Garlic and Berries for 2 mins
- Add Apple Juice
- Add Red Cabbage
- Add Apples
- Stir and cook for 20 mins
- Add vinegar
- Stir and Cook for 3 more mins
- Eat & Enjoy!
These dishes look great! Can’t wait to try them.
just discovered you and love the recipes and pics. i had lunch yesterday @ luna’s…..love, love, love it!!!!! have you tried SOMA GRILL? it’s wonderful indian food (out of the way on independence blvd…check out the website….strange hours…..but so worth it. Tulsi is the owner and cook. everything i have eaten there is GREAT. i am making gazpacho and your hummus this weekend. have a wonderful weekend!
Where do you find your wild salmon? We cut out meat unless it’s the “good” stuff but I miss having salmon!!
I believe I got it at Earth Fare. Trader Joe’s has a great frozen option too. I just defrost in the fridge before I marinade it. Good Luck!
Food babe, this looks awesome n all but you list “soy” as one of the ingredients. Soy is literal libido death to mean (as it is an estrogen mimic). It wreaks havoc on our female population as well. Do you know of a soy-free alternative? Thanks =P
I mean “libido death to MEN”… sorry
May I hire you as my full time cook? 🙂 I would love to eat like this, but my husband has other ideas of what “good food” is.
This may be a dumb question, but are “spice berries” the same as allspice berries? Would I be able to find them in the spice section at the natural grocery store?
Yes – it should be allspice. Thanks.
What is whole spice berries?
BTW I love your recipes.
Oops – it should read Whole ALLspice berries. Thanks for the catch. This is was one of the first blog posts I ever wrote!
For the salmon when you stick it in the oven, do you use a fresh new pan or do you stick it in the oven in the glass dish you were marinating it in?
One question do you cook the cabbage whole or slice it up first?
Slice it up first – sorry that wasn’t clear…
First, a question: Do you bake the salmon in the marinade, or remove it before cooking?
For those who have objected to soy, you could substitute Bragg Liquid Aminos, as it is a healthier alternative to soy. It is non GMO, and can be found in some supermarkets and in health food stores.
Hi,
I need to start lowering my bad cholesterol and was interested in a good , non GMO, preferably organic frozen wild salmon that I can find in Wisconsin grocery stores that you would reccomend. And any other recipes you suggest.
Another great alternative to soy is a coconut alternative:
http://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU
“Ginger Garlic Salmon” recipe in your new book (p. 320) uses 41/4 cups mirin. Since I can’t believe that any recipe will use that much of mirin, I googled to find your recipe online and found this very similar recipe. It must be misprinted in your new book. How much do you really use it for “Ginger Garlic Salmon”?