Salmon with sautéed ginger salad
INGREDIENTS
  • Cooking Time: 20
  • Servings: 2
  • Preparation Time: 10
  • Pan seared salmon
  • 2 salmon filets
  • Salad
  • 1 bunch of fresh kale
  • 2 cups of julienne carrots
  • 0.5 tablespoons ginger paste or fresh ginger
  • Salt and pepper to taste
  • Ginger glaze
  • 0.25 cups of water
  • Juice of 2 limes
  • 2 tablespoons fresh or paste ginger
  • 1 tablespoon garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon curry powder
  • 2 tablespoons brown sugar
DIRECTIONS
  1. Start with glaze. Combine all ingredients in a glass bowl and stir with whisk. Pour mixture into small sauce pan and heat until boiling. Once boiling, turn the burner to low and let it heat until thickened. Stir a couple times to prevent sticking.
  2. While glaze reduces, heat 2 tablespoons of olive oil in a cast iron pan (or nonstick) until slightly sizzling. Add seasoned salmon filets and cook for 3.5 minutes on skin side. Flip the salmon and cook for another 1 minute. Remove the salmon from the pan and store for a minute in tinfoil while you cook the salad. You can squeeze some lime juice on the salmon in the tin foil - it’ll help keep the salmon moist and it adds great flavor.
  3. Add the julliene carrots to the same olive oil in which you cooked the salmon - I usually add some more ginger paste and some salt to tie the dish together. Cook the carrots until they are almost as soft as you want them, then you can add the kale. The kale is finished when it darkens in color and begins to wilt.
  4. Serve the salad on the bottom of the plate. The salmon on top of the salad and drizzle with the ginger glaze. I serve with a lime wedge for a splace of citrus.
RECIPE BACKSTORY
My husband and I love healthy eating. He loves salad and salmon is my favorite protein so this is a common quick fix in our house. Prep and cook time are quick in this flavorful fish!