Broiled salmon with lemongrass and ginger
You can never have too many main course recipes, so give Broiled salmon with lemongrass and ginger a try. This recipe serves 1 and costs $6.35 per serving. One portion of this dish contains about 34g of protein, 25g of fat, and a total of 389 calories. This recipe from Casaveneracion requires basil leaves, olive oil, ginger, and salmon. 27 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 98%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Ginger-Lemongrass Soda, Ginger Lemongrass Tea, and Ginger and lemongrass fizz.
Servings: 1
Ingredients:
about 12 basil leaves (I recommend Holy basil or lemon basil or Thai basil)
1 clove of garlic, peeled
2 to 3 slices of ginger
a stalk of lemongrass
1 tbsp. of olive oil
1 salmon fillet
salt
Equipment:
mortar and pestle
food processor
blender
grill
Cooking instruction summary:
InstructionsTake only the light-colored portion of the lemongrass. Peel off the fibrous outer layers. Cut the soft portion into small pieces.Grind together the lemongrass, ginger, garlic, basil leaves and salt. Use a mortar and pestle, a blender or a food processor — it’s up to you.After grinding, the mixture should be a coarse paste. It can be a fine paste, if you like. Just process longer. Stir in the olive oil.Spread the mixture on both sides of the salmon. Grill at 425oF for about 10 minutes.Serve with a salad, whatever your favorite is, and — this I highly recommend — sweet mangoes. Oh, the salmon, with its ginger-y and light citrus-y flavors, and the mangoes go so well together.
Step by step:
1. Take only the light-colored portion of the lemongrass. Peel off the fibrous outer layers.
2. Cut the soft portion into small pieces.Grind together the lemongrass, ginger, garlic, basil leaves and salt. Use a mortar and pestle, a blender or a food processor — it’s up to you.After grinding, the mixture should be a coarse paste. It can be a fine paste, if you like. Just process longer. Stir in the olive oil.
3. Spread the mixture on both sides of the salmon. Grill at 425oF for about 10 minutes.
4. Serve with a salad, whatever your favorite is, and — this I highly recommend — sweet mangoes. Oh, the salmon, with its ginger-y and light citrus-y flavors, and the mangoes go so well together.
Nutrition Information:
covered percent of daily need
