Pan Seared Salmon with a Zesty Ginger Sauce

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The following is a guest post from Joy Nibbs.  It’s a recipe she recommends for your Valentine’s dinner- Pan Seared Salmon.

I love the taste of salmon. It’s meaty but also remains fresh no matter how you seasoned it. It’s also a really great source of iron and very healthy for you. Because it has such a stagnant flavor, I thought a lemon sauce would bring out more flavor and pair really well with it. If you want to drink some wine with it, I would suggest a fruity wine, possibly something that has a dry taste to it to compliment the sauce.

Ingredients

1 lb of salmon thawed

¼ cup of ginger (Chopped like matches sticks)

⅜ tsp salt

1 tsp garlic powder

¼ tsp black pepper

½ paprika (optional)

1 tbsp of olive oil

1 tbsp of parsley divided

Sauce Ingredients

2 cloves of garlic

1 tbsp soy sauce

¼ cup of brown sugar

1 tsp of white vinegar

1 lemon

1 tsp garlic powder

¼ tsp salt

¼ tsp black pepper

¼ tsp red chili pepper flakes (optional)

Sauce

  1. In a small saucepan pour ½ cup of water over medium-high heat
  2. Bring water to a bowl and then add the chopped garlic and ginger
  3. Let it boil for 3 minutes and stir gently
  4. Add the soy sauce, sugar, and the juice of half a lemon. The other half will be used to garnish the plate.
  5. Stir gently until sauce begins to thicken, then add 1 tsp of garlic powder, ¼ tsp of black pepper, and ¼ tsp of salt.
  6. Reduce heat to a simmer and let it boil for 12 minutes or until the sauce has the consistency that you desire. Please note that once the sauce stops boiling it will thicken, if this happens to you, add 2 tbsp of water over medium heat when you are almost ready to serve the dinner and stir until the sauce has loosened up.
  7. Keep on warm until you are finished cooking.

Salmon

  1. Pat dry salmon with a paper towel and lay flat on a plate or a cutting board.
  2. In a small bowl combine 1 tsp of parsley, the remainder of the garlic powder, salt, and black pepper. Blend together until fully incorporated.
  3. Rub the dry mix on the salmon and let it marinate for 10 minutes
  4. Heat a medium frying pan over medium-high heat and add olive oil.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. When the pan is fully heated add salmon and fry on each side for 3 minutes.
  7. When each side has a color you like take it off the fire and place it into a piece of foil.
  8. Add one slice of lemon, 1 tbsp of chopped ginger, and 2 tbsp of water wrapped it close.
  9. Place in the oven for 20 minutes.
  10. Remove from oven and let sit for 10 minutes to cool.
  11. Take out of foil and place it on the plate.
  12. Use the extra pieces of lemon and ginger to garnish.
  13. Pour sauce over the salmon.
  14. Add parsley to garnish and serve with rice or a side of vegetable.

Joy Nibbs is a freelance writer with a huge focus on creating a balance between our bodies and the food we put into them. When she isn’t working on assignments you can find her in the kitchen making a new recipe, hanging out with friends, going to church, writing for her blog, or playing games with her husband. Her hobbies are gardening, listening to heavy metal, reading (entirely too much manga), and eating new foods. Her greatest accomplishment is remaining optimistic despite being diagnosed with Fibromyalgia. You can find her blog at spiceandnice.blog, or on twitter @Spiceandnnn, and @JJnibbles.

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