A wonderful dinner for two with fresh fish and vegetables. A lovely tangy, sweet thai ginger sauce has a flavour all of its’ own.
Salmon after it is baked and basted a few times.
Bake fish on a wire rack before baking in the oven.
3 – 4 salmon fillets or pieces
Sauce for Basting Salmon
1/4 orange ginger sauce
1 tbsp fresh ginger, shredded
2 cloves garlic, chopped or crushed
2 tbsp soya sauce
1 tsp fish sauce
1/2 slice orange, squeezed
2 tbsp honey or syrup
1/2 lime or lemon, squeezed
1 tbsp cornstarch
Grate some rind from the orange, lemon or lime
Back the salmon under the broiler on a wire rack for approx 7 – 10 minutes.
Since we are using fresh aspargus ( grilled ), we removed the fish from the rack and placed a few asparagus stalks under the fish – ( susbstite for a rack ). Add sauce to the top and sides of the fish with a basting brush.
Bake at 350 for another 15 minutes, basting occasionally with the sauce. Use all the sauce on the fish.
While the fish was cooking we prepared and grilled asparagus, onions and peppers. ( Red, yellow & green ).
Serve with rice or ( in our case we had left over double stuffed potoate halves, which now turned into triple baked potatoes ) 🙂
Pair with a chardonney white wine.