Author: Worker Bee
Red Wine and Ginger Glazed Salmon
A richly flavored sauce can transform a familiar meal, like salmon, into something completely new. A drizzle of this red wine and ginger sauce is all that’s needed to give plain salmon a jolt of salty, sweet, tangy and gingery flavor. You’ll be licking your plate clean. This sauce is versatile too; any that’s left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms. Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.
- 2 pounds salmon either a whole fillet, or 4 individual salmon fillets, ideally thicker center-cut pieces (900g)
- 3- inch piece ginger peeled and chopped (7.6 cm)
- 2 cloves garlic finely chopped
- 1/2 cup red wine 120 ml
- 1/4 cup tamari 60 ml
- 1/3 cup coconut aminos 80 ml
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar 30 ml
- Scallions for garnish
- Preheat oven to 400 ºF/204 ºC
- Combine the ginger, garlic, red wine, tamari, coconut aminos, maple syrup and balsamic vinegar in a saucepan. Simmer 10 minutes, thickening the sauce into a thin, syrupy consistency. While the sauce simmers, stir it occasionally with a rubber spatula to make sure it’s not sticking to the bottom of the saucepan.
- Strain the ginger pieces from the sauce by pouring it through a fine mesh sieve. Set aside.
- Place salmon, skin side down, on a parchment-lined rimmed baking sheet. Pour a few tablespoons of the sauce into a small bowl and brush this sauce over the salmon.
- Roast until the salmon is just slightly translucent in the center, 10 to 15 minutes. Spoon extra sauce over the salmon before serving—the sauce is quite salty and intense, so a little bit goes a long way.
- Garnish the salmon with chopped scallions and serve with a side such as cooked broccoli, spinach, carrots, and/or mushrooms.
Servings: 4 Time in the Kitchen: 30 minutes