Maple Ginger Salmon Bake
I know that I need more fish in my diet, especially now that I'm pregnant ... buuuuut ... I really don't like a lot of the fish options out there. A nice deep-fried halibut is great once in a while, but not as a regular part of a healthy diet. Salmon deep-fried in a rice flour batter is yummy with cherry dipping sauce, but it's such a hassle to make (and clean up)! With so few choices that are palatable to me, I was extremely thrilled to find a maple salmon recipe that - with a few tweaks to fit our family - is quick and easy to make. Better yet - it's super yummy!
Note about Ginger
Ginger root works wonderfully in this recipe. We personally use candied ginger because it keeps better than the root does. Plus, we use it more often for upset stomachs when making ginger tea than ginger root, which can be too harsh.
- 4 salmon fillets, frozen
- 2 tsp candied ginger, minced
- 2 tsp garlic, minced
- 2 tbsp maple syrup
- 2 tbsp soya sauce
- Place four frozen salmon fillets in a baking dish.
- Combine remaining ingredients in a small dish and spoon over the salmon.
- Bake salmon at 450º F for 15-20 minutes, until fish is flaky. Baste occasionally.
- Remove from oven and serve with your favourite side dish.
Despite the fact that this dish is made with maple syrup and candied ginger, it has a mild not-too-sweet flavour. To help keep the meal balanced, I find a simple rice dish (ie. jasmine or stir-fried) works well with it.
© 2013 Rosa Marchisella