A richly flavored sauce can transform a familiar meal, like salmon, into something completely new. A drizzle of this red wine and ginger sauce is all that’s needed to give plain salmon a jolt of salty, sweet, tangy and gingery flavor. You’ll be licking your plate clean.
This sauce is versatile too; any that’s left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms. Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.
Time in the Kitchen: 30 minutes
- 2 pounds salmon (either a whole fillet, or 4 individual salmon fillets, ideally thicker center-cut pieces) (900g)
- 3- inch piece ginger, peeled and chopped (7.6 cm)
- 2 cloves garlic, finely chopped
- 1/2 cup red wine (120 ml)
- 1/4 cup tamari (60 ml)
- 1/3 cup coconut aminos (80 ml)
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar (30 ml)
- Scallions, for garnish
Preheat oven to 400 ºF/204 ºC
Combine the ginger, garlic, red wine, tamari, coconut aminos, maple syrup and balsamic vinegar in a saucepan. Simmer 10 minutes, thickening the sauce into a thin, syrupy consistency. While the sauce simmers, stir it occasionally with a rubber spatula to make sure it’s not sticking to the bottom of the saucepan.
Strain the ginger pieces from the sauce by pouring it through a fine mesh sieve. Set aside.
Place salmon, skin side down, on a parchment-lined rimmed baking sheet. Pour a few tablespoons of the sauce into a small bowl and brush this sauce over the salmon.
Roast until the salmon is just slightly translucent in the center, 10 to 15 minutes. Spoon extra sauce over the salmon before serving—the sauce is quite salty and intense, so a little bit goes a long way.
Garnish the salmon with chopped scallions and serve with a side such as cooked broccoli, spinach, carrots, and/or mushrooms.