Honey Ginger Salmon with Asparagus and Mushroom Risotto

Ingredients

4 ‏salmon (fillets)

handful ‏asparagus

1 bag ‏Trader Joe's Mushroom Risotto

1 tbsp grated or 2 tbsp sliced off the root ‏ginger

1 TBSP ‏soy sauce

1 TBSP ‏white wine

1 ‏lemon (seeded and squeezed)

2 TBSP ‏honey

a pinch ‏salt and pepper

1/2 stick ‏butter

1/4 cup ‏brown sugar (packed)

Place the fillets of salmon in a large zip locked bag. For the ginger you can grate a tablespoon for more of an intense ginger flavor. If you want to tone it back, you can chop .5-1 cm slices right off of the root – this is also a quicker method and easy if you don’t have a way to grate the root. Mix all ingredients for the marinade (ginger, soy sauce, white wine, lemon, honey, salt & pepper) then pour it into the bag and allow the fish to marinate for 1-2 hours in the fridge. The longer you marinate the more flavorful the ending result will be.
When the fish is almost done marinating, preheat oven to 375˚
Line a baking sheet with a layer of aluminum foil, then evenly space out the fillets. Bake for 15 minutes.
Start preparing the asparagus and risotto. I just used a bag of Mushroom Risotto from Trader Joe’s which you just stir in a saucepan for about 10 minutes.
In another pan pour in a little olive oil then lay down your asparagus evenly throughout the pan. Sprinkle on some salt and pepper and stir until it looks flexible but still slightly firm. If overcooked, they will come out overly floppy.
Glaze takes only a minute or two to prepare, just add the butter and brown sugar to a saucepan and melt. Continuously mix with a silicon spatula as to not burn the sugar to the bottom of the pot. When the salmon has finished cooking, pour the glaze over each piece and place back in the other for another 5 minutes.
Nom!

Honey Ginger Salmon with Asparagus and Mushroom Risotto

Nicole Oliver 9 years ago

This is such a delicate, delicious take on salmon. Especially with those caramelized bits on the sides of the fish. Yummmmm!
E. Williams 4 years ago

This is a wonderful marinade for the salmon, but where’s the ginger that’s mentioned in the title? I went with 1 tbs grated ginger, and it worked well.
- forevernomday Author 4 years ago
  
  Good catch! I updated the recipe, thanks for letting me know! I’ve done a tbsp of grated ginger as well as taking roughly 2 tsbp of sliced ginger right off the root (if I’m feeling rushed) and both have been great. When I used sliced ginger, I’ll cut it off about 1/2 cm thick per piece.