Wednesday, February 15, 2012

TANGERINE GINGER BAKED SALMON (with BROWN RICE, MILLET, & PEAS)


I am still working on my tangerines.  Tonight I used them with salmon, & was very pleased with the result.  I wasn't sure how to make a tangerine sauce, so I consulted my new favorite book, The Improvisational Cook.  I didn't find anything obvious in there that said, "tangerines are great paired with these flavors," so I decided to get creative.  This is delicious with either fresh or powdered ginger, but having made it twice, I recommend
that you use fresh ginger if you have it.  If you do not have shallots, use a little onion instead. 

INGREDIENTS
1 Tbsp butter or fat/oil of your choice
1/3 large shallot, minced
1 green onion, minced
3 tangerines, juiced & zested
1 Tbsp honey
a little ginger (2 Tbsp fresh, finely minced or ~1/2 tsp powdered.)
a pinch of salt
fresh chives (or dill) chopped
Salmon fillet, skin on or off.

PREPARATION
1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Lay the salmon in a baking dish. 
3.  In a small bowl or small measuring cup, whisk together the tangerine juice, zest, salt, & powdered ginger (if you are using fresh ginger, don't add it to this mixture), & chives.
4.  In a small skillet, melt the butter.  Saute the shallots & fresh ginger, if you are using it, for about 2 minutes.  


5.  Add the green onion & saute another 30 seconds.


6.  Add the honey & tangerine juice mixture & mix well.


7.  Simmer, stirring often, until the sauce reduces a bit.

8.  Pour the sauce over the salmon fillet.  Cover & bake for 20 minutes or until done.

SERVING SUGGESTIONS
The first time I made this, I served it with a mixture of leftover brown rice (2 cups), freshly made millet (1/2 dry cooked with 1.5 cups water), & peas (1 cup) mixed into a saute of garlic (3 cloves) & shallots (1/3 shallot).  I added a little of my tangerine vinaigrette (2 Tbsp) & fresh parsley.  The texture was similar to risotto & complemented the fish well.  I started the millet before the salmon, then prepared the medley while the salmon cooked.

Another time I made this, I served it with garlic mashed potatoes & salad.

If you make my tangerine ginger salmon, let me know what you think!  If you have any other citrus, I'm sure it would work well if substituted for tangerine.  This recipe would probably do well grilled, using the method I described in "The Best Salmon Ever."

Tangerine Ginger Salmon
ER4YT Ingredient Ratings for B+/Nomad 
(Please see the disclaimer at the bottom of the website regarding this table.)
Ingredient
SWAMI Nomad B+ Secretor Rating
B+ Secretor ER4YT Rating
Butter
Neutral
Superfood
Chives
Neutral
Superfood
Ginger
Beneficial
Superfood, diamond
green onion/scallion
Neutral
Neutral
honey 
Neutral
Superfood
Salt
Neutral
Superfood if Sea Salt
Shallot
Neutral
Neutral
sockeye salmon
Beneficial
Superfood, diamond
tangerine
Neutral
Superfood

Brown Rice & Millet with Peas
ER4YT Ingredient Ratings for B+/Nomad
(Please see the disclaimer at the bottom of the website regarding this table.)
Ingredient
SWAMI Nomad B+ Secretor Rating
B+ Secretor ER4YT Rating
Brown Rice (Basmati)
Neutral
Superfood
Garlic
Neutral
Temporary Avoid
Millet
Beneficial
Superfood, diamond
parsley
Beneficial
Neutral
Peas
Neutral
Neutral
Shallot
Neutral
Neutral

See the post for Tangerine Vinaigrette for the Ingredient Ratings

YOU DON’T HAVE A ZESTER OR JUICER? 

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."


Pin It

2 comments:

  1. I'm sorry but how is butter ever a superfood? Animal fats are the worst kind for every system in your body. 

    ReplyDelete
  2. It's not my definition; I include the table for people following the blood-type diet. Check out the eat right for your type website (linked in the left column) for their theories & explanation of what makes various food beneficial depending on blood type. I usually cook with olive oil, but like butter for some recipes. I believe moderation is okay. People who don't prefer butter can use another fat.

    ReplyDelete

If you have comments or suggestions, please share them!