A great way to vary up your salmon with an asian twist. I loved this recipe from the first time I cooked it. However, even if the recipe calls for 1 pound parsnips, I usually use 2 pounds to have enough for 4 servings.
Portion: 4; Preparation time: 10 min.; Baking time: 40 min.
- 1 pound parsnips (about 5), peeled and cut into 3/4-inch thick
- 3 tablespoons safflower or canola oil
- 2 teaspoons finely grated peeled fresh ginger
- 2 teaspoons finely chopped fresh rosemary
- 2 tablespoons low-sodium gluten-free tamari soy sauce (you can use non-gluten free tamari sauce if you don’t have a gluten allergy/sensitivity)
- 1/4 cup plus 2 tablespoons fresh orange juice (1 to 2 oranges)
- 4 skinless wild salmon fillets (about 6 ounces each)
- Preheat oven to 425 °F.
- Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes.
- Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.
- Flip the parsnips and push to edges of the baking sheet.
- Place fillets in the middle.
- Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes.
- Remove from oven.
- Transfer a fillet to each of the four plates.
- Pour ginger dressing onto the parsnips and gently toss.
- Divide parsnips among plates and spoon extra sauce from baking sheet over fish and parsnips.Serve with a salad.
Recipe taken from the book “Power foods” from the editors of whole living magazine