Ginger Salmon with Broccoli

Cherie ♦ March 10, 2009 ♦ Leave Your Comment

We are running low on groceries and after reading a few blogs about using up what’s in your pantry/freezer/frig, I decided that we’d do the same thing. I’m attempting to make it through Friday night on what is in the house alone. No grocery shopping.

Last night I pulled out a deliciously tender roast. I had 2 of them in the freezer, courtesy of a sale a few weeks back at Albertsons- buy one get one free. From the butcher counter so they’re fresh and absolutely delicious.

I rolled that in some gluten-free flour seasoned with salt, pepper and a bit of beef seasoning. Fried on all sides until crispy brown and then baked it in a covered casserole pan with a cup or so of water until fork tender, adding potatoes during the last hour of baking. Once I’d drained the juices off into the same frying pan that I’d fried the roast in earlier, I whipped up a quick batch of savory beef gravy and dinner was served. New England pot roast with roasted potatoes and gravy. Delicious.

Tonight I took our remaining few slices of bacon and a few eggs and made a batch of my oft-requested Fried Rice (my son and husband love this one pot meal more than anything else I make).

In the midst of frying up the bacon, I got to thinking that I wanted to supplement this with something else. Something different. I remembered a filet of sockeye salmon my dad gave me a few months back so I pulled that from the freezer and cut it into chunks. A quick trip into the microwave to quick thaw (just for a minute) and then it was into a small marinade of lime juice and soy sauce.

While that soaked, I pulled out rice vinegar, fish sauce, brown sugar, soy sauce, and some ground ginger. I thought I had fresh on hand but the one sorry specimen lurking in the dark of the back shelf of the frig was in a dismal state. So it was to the spice cupboard for the dried ground version.

A bit of whisking and it was ready. I poured the sauce into the pan and let it heat to simmering. Added the salmon and put a lid on to let the salmon cook through until tender. Broccoli was in the microwave being cooked.

Once everything was done, the broccoli was dumped into a bowl, the salmon placed on top, and the sauce poured over everything.

Delicious. It’s all gone. My boys sucked it down like they hadn’t eaten in days.

I didn’t take measurements as I was doing this so I’m going to have to guesstimate here. You may want to tweak this to meet your taste.

Gluten-Free Ginger Salmon with Broccoli

1 pound of salmon
broccoli, fresh or frozen
1/2 cup rice vinegar
1/4 cup fish sauce
1/4 cup brown sugar
2 Tbl honey
3 Tbl gluten-free soy sauce
1 tsp ginger

Mix the last 7 ingredients and set aside.

Debone your fish if it’s not already done. You can cook this as one whole filet or cut into chunks, your choice.

Pour sauce into frying pan and heat until simmering. Add fish and cover, cooking over medium heat 5-10 minutes to desired doneness.

While fish is cooking, steam the broccoli.

Once fish is done, remove it from the sauce and add a mixture of water and cornstarch to the sauce to thicken (approx 1 Tbl corn starch to 1/3 cup water).

Place broccoli in serving dish. Add the salmon and then pour the sauce over the top.

Enjoy!