Ginger adds spicy note to Honey-Orange Marinated Salmon


This is the first in a series of three.

The Visitor celebrated Catholic Press Month during February . To share in the fun, I searched “Food, Faith and Fellowship,” a food blog I wrote for The Visitor from August 2010 to December 2012 for a “Flashback Friday” recipe for the paper’s Facebook site.

Looking back through my blog entries was a delicious trek! I re-discovered a collection of salmon recipes that I posted in March 2012. They are so enticing I am eager to prepare them again soon and I’m excited to share this tasty series with our readers of “From The Heart.”

We’ll start with Honey-Orange Marinated Salmon that was posted on March 20, 2012. For the full story, click the link above.

Honey-Orange Marinated Salmon
(Sandy Durant)

1/3 cup reduced sodium soy sauce
1/4 cup orange juice
1/4 cup honey
2 green onions, thinly sliced
1 tbsp. olive oil
1 tbsp. sherry (or apple juice)
1 tbsp. minced fresh ginger root
1 (1 lb.) salmon fillet

In large resealable bag, combine the first seven ingredients. Add the salmon. Seal the bag and turn to coat. Refrigerate for at least one hour, turning several times.

Preheat oven to 350°F. Line an 8-inch square baking dish with foil. Coat the foil with no-stick cooking spray. Place salmon in prepared baking dish and discard the marinade. Bake at 350°F for 30 to 40 minutes or until fish flakes easily with a fork.

Yield: 4 servings

A note from Sandy: We’ve had lots of compliments on this recipe, which can easily be adapted to suit your own tastes. Make it sweeter by adding more honey or sassier by upping the amount of orange juice and ginger root.

Enjoy!

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

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