Salmon and Parsnips with Ginger Sauce

Whenever I see parsnips, I think of the U.K. ambassador to Rwanda.  He was from Scotland, as was the E.U. ambassador and those two together were quite the thing.  They gave parties consisting of food flown in from the U.K. and, of course, Scotch from Scotland 🙂  We met these two informally at our annual St. Patrick’s Party and were afterward always included in the fun parties!  Neeps (rutabaga), beef and parsnips were usually on the menu and on Burns Night, scotch whiskey splashed haggis.

Today, inspired by Martha Stewart, I roasted the parsnips with salmon and topped them with pan warmed ginger sauce.  A good and easy recipe.

Martha’s recipe called for skinless salmon, but I never buy skinless salmon because we like the skin, especially when it’s crisp.  Crispy skin is not possible with this recipe, so you can either buy skinned salmon or remove the skin or leave it on, as I did, and no harm done.

Thanks Martha, this was a delicious recipe.  However, the next time I will cook and crisp my salmon in a separate pan 😀

Salmon and Parsnips with Ginger Sauce

2 tsp grated ginger

2 tsp fresh rosemary, finely chopped

2 tbsp tamari soy sauce

1/4 cup plus 2 tbsp orange juice

1 lb parsnips washed, ends removed, peeled and quartered vertically

Salt and pepper

3 tbsp olive oil

4  fillets of wild salmon, skin off or on

Mix the ginger, rosemary, soy sauce and orange juice together and set aside.

Season the parsnips with salt and pepper, then mix with the olive oil.  Place in a baking pan and roast in a 425 F oven for 20 minutes, stir, then move to the side of the pan.  Add the salmon fillets, skin side down to the pan, return the pan to the oven and continue to roast for 6 minutes.  Flip the salmon over and roast for an additional 6-7 minutes.

Plate the salmon fillets,  add the reserved sauce to the pan and toss with the parsnips.  Place parsnips on each plate and spoon sauce over both the salmon and parsnips.



About cookinginsens

An American living in Burgundy, France
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