Ginger-Broiled Salmon | Shelbyville Multimedia

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Adapted from the film Welcome to Shelbyville
directed and produced by Kim A. Snyder

Ginger-Broiled Salmon

by Nicole Wong

“Having lived in the U.S. for over 25 years, my mom’s cooking is a fusion of Chinese, Kiwi, and Californian cuisine… .”

Ginger Salmon


Having lived in the U.S. for over 25 years, my mom’s cooking is a fusion of Chinese, Kiwi, and Californian cuisine, and this ginger-broiled salmon recipe is a good example. Cooking is second nature to her: as the eldest daughter of six children, my mother grew up cooking meals for her entire family while her parents worked full days on their vegetable farm in rural New Zealand. Leaving home at eighteen to go to college, she studied to be a dietician and later worked in a hospital, planning meals for patients and ensuring they maintained a balanced diet or were sticking to certain food restrictions. But after a lifetime of cooking for others, unfortunately for me, my mom has recipes for almost none of her beloved dishes! Everything is just a little bit of this, a little bit of that, a cooking style I have definitely inherited. I have to follow her around the kitchen just to pick up any tips. This tasty salmon recipe is one that I was able to wrangle out of her (though I suspect it’s just her own approximations)… either way, I’ll be sure to keep it on file!

Ingredients:
1 fillet of salmon, skin on is okay but scrape off the scales
Marinade:
¼ cup water
¼ cup low salt soy sauce
2-3 tablespoons of fresh root ginger, finely julienned
1 green onion, finely chopped
½ teaspoon sesame oil
1 tablespoon vegetable oil

Directions:
Step 1—Rinse the salmon fillet and pat dry with a paper towel.

Step 2—Mix all the marinade ingredients in a small bowl and pour half into a shallow dish. Be sure some ginger and green onions are in the dish as well.

Step 3—Place salmon into the dish without it folding, skin side up. The salmon can be cut into smaller pieces if necessary. Pour the remaining marinade over the salmon.

Step 4—Leave to marinate about 15-20 minutes. Flip the pieces over and marinate further for 5-10 minutes.

Step 5—While the salmon is marinating, turn on the broiler or griller in the oven. Line a tray with tinfoil to hold the salmon.

Step 6—Transfer the salmon pieces to the tray and broil skin side up first for about 5-6 minutes. The skin will bubble and brown as it cooks. Then, flip over and continue grilling. After about 5 minutes spoon some of the marinade over the fish and grill for another 5-10 minutes. Cooking times vary with the thickness of the salmon fillets. When cooked, remove from the tray and serve skin side down.

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