Don't substitute powdered ginger for fresh ginger root in this recipe; the same goes for the cilantro. The fresh ingredient tastes entirely different than the dried herbs do.
Marinating fish can be tricky business. The acid in the marinade — which comes from the lime and vinegar — actually "cooks" the surface of the fish. Be sure to leave the fish in the marinade only as long as the recipe indicates (4 to 5 hours, in this case).Salmon Marinated in Ginger and Cilantro
Preparation time: About 15 minutes plus marinate timeYield: 8 servings
2 pounds skinless, boneless salmon fillets
1/2 cup fresh lime juice
1 large yellow onion, thinly sliced
3 tablespoons white wine vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger root
1/4 teaspoon red pepper flakes
Salt and black pepper
Lettuce for garnish
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Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl.
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Add the lime juice, onion, vinegar, oil, cilantro, ginger root, red pepper flakes, and salt and pepper to taste. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours.
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Taste for seasoning. If you need more salt, blend it in thoroughly.
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Line small serving plates with the lettuce of your choice and place a serving of salmon over the lettuce. Discard the onion-marinade mix.
If your salmon pieces have any small bones, use a pair of tweezers or your fingers to remove them before starting to prepare this dish.