Gingered Salmon

by Millie Bentley

Greetings. While I was “fishing” for a recipe I remembered this old but very good one from a lady named Kate. She was with the Oregon Museum of Science and Industry. Kate and her soon-to-be-husband Brad would bring all sorts of creatures to visit the schools and they would stay at the B&B. We had an alligator in the bathtub and those Malaysian cockroaches made my hair stand on end! There were also the various snakes, frogs, lizards, and an iguana. I’m sure there are some of you folks who remember them. Kate’s favorite food is salmon and she shared this recipe with me. It’s good with rice and roasted veggies.

Kate’s Gingered Salmon

2 pounds salmon fillets, about an inch thick

1 stick (1/4 pound) butter, melted

Juice of one lemon

1 to 3 tablespoons sugar, raw sugar, brown sugar or honey

2-inch piece of fresh ginger, finely grated

1 teaspoon powdered ginger

1 lemon, sliced

Combine all ingredients except salmon and sliced lemon. Place salmon, skin side down, in a baking dish. Pour marinade over salmon and place sliced lemon on top. Bake in a 400˚F oven for about 20 minutes or until flakes easily with a fork. Remove fish immediately to a platter and pour sauce over.

Yum! Thanks Kate. Until next week, dear friends, vaya con Dios.

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