Honey and ginger and citrus, oh my!

There were two great successes with Sunday night’s dinner: the glaze on the salmon and shrimp, and my own creation of sauce for our noodles.  We tried a Cooking Light Recipe for Honey-Ginger Glazed Salmon, which I’ll post here with my notes.  We tried their arugula salad, too, but the dressing was so lemony we could barely finish it.  I’d skip that step next time.  The glaze, however, was really good.  Chris had it on salmon, which he enjoyed, and I marinated some shrimp, which I then sauteed.  They were fantastic!  The sauce thickened, with the sweetness and stickiness of the honey predominating, but not overpowering.  I also thought up a bit of a light sauce for some noodles as a side–we used the Pennsylvania Macaroni Company’s orange sesame ginger noodles we bought down in the Strip, but I suppose you could use any wide, flat, Asian-style noodle.  A more traditional noodle might soak up more of the flavor of the sauce, those these noodles added a nice little flavor themselves.

Honey-Ginger Glaze (for Salmon or Shrimp)

  • 2/3  cup  sage honey (we used wildflower honey–it added more flavor and richness than usual clover honey)
  • 2 tsp  fresh lemon juice, divided
  • 2  tablespoons  warm water (100° to 110°)
  • 1 1/2  teaspoons  grated peeled fresh ginger
  • 1  garlic clove, minced

For Glaze: Combine honey, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange meat in pan.  Let stand at least 20 minutes.

For Salmon: Preheat oven to 350°.  After marinating fish, sprinkle with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.  Preheat broiler.  Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

For Shrimp: Marinate.  Cook in skillet over medium-high heat until sauce starts to thicken, about 10 minutes.

Orange Ginger Dressing for Noodles

  • Noodles (we used 2 nests of fresh pasta)
    1/2 c. orange juice
    3/4 tsp grated fresh ginger
  • 1 Tbsp + 1 squeeze honey (we used wildflower)

Mix juice, ginger, and honey in a medium-sized bowl.  Whisk well.

Cook pasta as directed.  While pasta is cooking, heat sauce mix over medium-high to high heat until bubbling.

Drain pasta.  Add to skillet of sauce, toss to combine.


One response

  1. ….wonderful! …. and I can even smell the ginger and wildflower honey.
    And then, of course, you even gave me the temp of warm water, you go foodies! (I can see the Alton influence). Very cool, very cool, indeed!

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