Ginger Purée Glazed Salmon
Use Purée Ginger, Frozen, Boiron (1kg) to make this recipe. Ginger purée makes a smooth salmon glaze that coats evenly without pieces burning in the pan. Divide the glaze before it touches raw fish, using one portion for cooking and the clean portion for serving.
At a glance
- Yield: 4
- Preparation: 10 minutes
- Cooking: 15 minutes
- Chilling or freezing: None
Ingredients
- 4 salmon fillets, about 150g each
- 50g ginger purée, thawed
- 3 tbsp light soy sauce
- 2 tbsp runny honey
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tbsp neutral oil
- 2 spring onions, finely sliced
Method
- Whisk ginger purée, soy, honey, lime and sesame oil. Set half aside in a clean bowl for serving.
- Heat the oven to 200°C fan. Pat the salmon dry and place on a lined tray.
- Brush with the cooking portion of glaze and bake for 10 to 14 minutes, brushing once more halfway through, until the fish is cooked to your preference.
- Warm the reserved clean glaze briefly, spoon it over the salmon and finish with spring onions.
Why this recipe works
Purée disperses ginger heat throughout the glaze and clings more evenly than chopped root. Honey colours quickly, so oven cooking gives better control than a very hot grill.
Practical tips and variations
- Never serve marinade that has contacted raw fish unless it is boiled thoroughly.
- Begin checking thinner fillets early to avoid overcooking.
- Use tamari if appropriate for your diet, checking every label.
Serving and storage
Refrigerate cooked salmon promptly and eat within one day. Reheat once until piping hot, or serve cold.
Frequently asked questions
Can I marinate the salmon?
Yes, but limit it to about 30 minutes because the lime and salt affect the surface texture.
Can I use the glaze on chicken?
Yes. Cook the chicken thoroughly and keep a clean portion of glaze separate for serving.
Can I reduce the honey?
Yes. The glaze will be less sticky, so simmer the clean serving portion briefly to thicken it.
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