Posts tagged ginger

Ginger and Cilantro Baked Tilapia

Recipe: Ginger and Cilantro Baked Tilapia

It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.


  • 1 pound domestically farmed tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish


  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Any thin fish fillet would do as well; tilapia isn’t your only option.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Ginger and Cilantro Baked Tilapia

Wasabi Salmon Patties

Wasabi Salmon Patty

Recipe: Wasabi Salmon Patties

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi servered atop a salad of greens, carrots and radishes.


  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil
  • sour cream, if desired


  • 6 cups mixed salad green and/or field greens
  • 2 carrots, julienned
  • 5 radishes, julienned

Salad Dressing

  • 1 tablespoons sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar (or white wine vinegar)


  1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
  2. Combine the ingredients for the salad dressing. Set aside.
  3. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions (reserving a couple pinches for later), egg, ginger and oil; stir to combine. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
  4. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Divide the salmon mixture into 4 portions and scoop each portion onto the skillet, forming patties. Cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
  5. Place lettuce, radishes and carrots on plate.  Spoon salad dressing over top.  Server salmon atop salad with a dollop of sour cream (if using) and reserved scallions.


These may also be severed as burgers. Serve them on soft whole wheat buns topped with a little light mayonnaise and thin cucumber slices.

Cooking time (duration): 30 min

Number of servings (yield): 4

Inspired By:
Wasabi Salmon Burgers

Candied Ginger

Candied Ginger

Recipe: Candied Ginger


  • Nonstick spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar


  1. Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
  2. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
  3. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Cooking time (duration): 1 hr 15 min

Inspired By: Candied Ginger

Bourbon-Glazed Salmon

Bourbon Glazed Salmon

Recipe: Bourbon Glazed Salmon


  • 3 tablespoons brown sugar
  • 3 tablespoons bourbon
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon sesame seeds, toasted


  1. Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  3. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

Personal Notes

If you are in a rush, you can decrease the marinade time to 15 minutes, but longer is better.

The marinate is slightly on the sweet side. Next time, I am going to decrease the brown sugar by half.

You’ll probably have left ofter ginger root. Make Candied Ginger out of it.

Number of servings (yield): 4

Inspired By: Bourbon-Glazed Salmon

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