Peggy Lampman's Tuesday dinnerFeed: Orange-Ginger Salmon with Baby Potatoes and Broccoli
Orange-Ginger Salmon
Peggy Lampman | Contributor
Zesting an orange: A vegetable peeler may be used if you don't have a zester.
Tonight I'm baking instead of grilling, for a change, and letting one simple, no-cook marinade/sauce season tonight's fish, potatoes and broccoli.
The pronounced flavor of orange and ginger in the dish deliciously complemented the salmon, broccoli and potatoes. I ran out of sesame and peanut oil, which I normally would have used for the fat, so substituted a light, no-virgin-about-it olive oil. In retrospect, if I had used the stronger nut oils, the fresh bright orangy-ginger flavor may have been compromised.
Yield: 3-4 servings (3/4 cup marinade/sauce)
Time: 30 minutes
Cost: apx. $22.00 (depending on cost of salmon)
Ingredients
Zest and juice from 1 juicy orange (1/4 cup orange juice)
1-2 tablespoons soy sauce
2 teaspoons grated ginger
1 teaspoon minced garlic
1/4 cup light olive or canola oil
1 tablespoon honey or agave
1 1/2 pound center-cut salmon fillet
1 bunch of broccoli, woody stems removed
1 pound baby potatoes, halved if over 3/4-inch
1/2 teaspoon toasted sesame seeds, optional
1 tablespoon chopped parsley, optional
Directions
1. Make a marinade by whisking together orange zest and juice, soy sauce, ginger, garlic, oil and honey. Brush 3 tablespoons of marinade over salmon, making sure some of the ginger, garlic and zest bits are spread over the fillet. Let sit at room temperature 15 minutes.
2. Preheat oven to 450Ëš. Bring two pots of salted water to a boil
3. On a foil-lined baking sheet, bake salmon 10-15 minutes or until desired level of doneness. Brush with additional marinade and evenly sprinkle with sesame seeds.
4. In one pot boil potatoes 8-12 minutes, or until tender; drain and toss with chopped parsley and orange dressing to taste.
5. In the other pot, boil broccoli 1-3 minutes or until crisp- tender. Drain, then drizzle remaining dressing over broccoli heads. Divide salmon into 3-4 portions and serve with potatoes and broccoli.