MAX RECIPES

GINGER THE GREAT

By: Jessie Monds

GINGER THE GREAT

The New Year is a time to refresh and renew. What better way to do so than by incorporating delicious cleansing foods into your diet?  Ginger is a wonderful choice as it has a host of healing properties as well as great taste and nutrition.
 
Ginger is a medicinal food, used to treat ailments such as upset stomach, flu, nausea and arthritis. Remember drinking Ginger Ale when you had an upset stomach? Fresh ginger tea is a better natural solution for stomach problems or nausea, especially when pregnant. Simply steep a few ˝-inch slices of freshly peeled ginger in hot water. Add lemon and/or agave nectar, strain and drink.

A native to Southeast Asia, ginger is still widely used in that area’s cuisine, but has spread across the globe and is also a common ingredient in East Indian and Caribbean cooking. Ginger’s pungent, sweet, spicy flavor is a great addition to stir-fry, curry, teriyaki, soup, baked goods and freshly squeezed juices.

Today’s recipe uses ginger in two ways: first in the marinade and secondly as a beautiful garnish for the top. Pictured in the photo is salmon but this dish can easily be done with any number of lean proteins. Try chicken breast, pork tenderloin or red snapper for excellent results. MS&F

Jessie Monds is a Private Chef in Dallas, Texas with a focus on healthy, fresh, local flavors. Discover more of her tantalizing recipes at http://bodyandsoulfood.blogspot.com .

GINGER-HONEY SALMON

INGREDIENTS
For Marinade**
the juice of 1 orange
the juice of ˝ a lemon
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon garlic, minced
1/8 to 1/4 teaspoon sambal oleck, or other Asian hot sauce (optional)

**Whisk together all ingredients in medium bowl until sugar and honey are dissolved.

For Salmon:
1˝ pounds wild salmon, divided
into four 6 oz pieces

DIRECTIONS
Preheat oven to 400 degrees. Pull fish from the refrigerator and marinate on the counter top for 20 minutes. (This helps the fish come to room temperature so it cooks more evenly in the oven.) Remove from marinade, but reserve marinade, place fish on rimmed baking sheet, and bake 8-10 minutes for medium rare.

Meanwhile, place marinade ingredients in a medium saucepan over medium high heat. Bring to a boil and reduce until a glaze-like consistency is reached. You will have 3 to 4 tablespoons. If it reduces too much or the mixture is to salty/spicy/sweet, add a bit of water until consistency and flavor are attained. Strain marinade through a fine mesh strainer and reserve.

PRESENTATION

Ingredients
1 1˝-inch piece fresh ginger, peeled and julienned into thin strips
4 green onions: 2 cut into 1˝-inch julienne and 2 sliced thinly
1 teaspoon cooking oil

Directions
Heat skillet over high heat with cooking oil until smoking. Add julienned ginger and green onion and saute until fragrant and flavors pop, about 20 seconds. Once fish is cooked, remove fish from the oven. Brush with glaze and top with julienned mixture and green onions.