Simple salt and pepper will do the trick in a pinch, but if you really want to give salmon ultimate flavor, umami-packed miso ...

Melt butter in saucepan, then add rice, vegetables and garlic and cook for 2 to 3 minutes until vegetables are soft. Add all other ingredients and bring to a boil. Reduce heat to a simmer and ...

PREPARATION: Cut salmon into 5-ounce portions. Combine orange juice, olive oil, soy sauce, honey, wine and ginger. Place salmon in bowl and cover with mixture. Marinate for one to two hours. Turn ...

Whisk together the orange juice, honey, ginger, garlic, sesame oil, and soy sauce in a small bowl. Set aside. Heat the olive oil in a medium skillet over medium-high heat.

Thinly slice half of both the orange and lemon, and juice the other halves. ... Transfer salmon to a 9- by 13-inch (3-quart) baking dish and spoon the citrus-ginger mixture over the salmon.

Food blogger Frankie Gaw shares a 35-minute "salty, sweet, umami and bright" salmon recipe from his debut cookbook, First Generation: Recipes From My Taiwanese-American Home. "I love the sauce in ...

4 wood skewers, 10 inches long. Prepare the Ginger Glaze and set it aside. Bring the grill to medium-high heat. Cut the salmon fillet into long, 1-inch-wide strips.

You are going to go nuts for this recipe. The hardest part of this is the wait and anticipation of eating this at dinner or lunch. Whisk the wine, orange juice, ginger and soy sauce in a bowl and ...

If you're looking to elevate the flavor of your salmon, try cooking it with this frozen juice, as recommended by the late ...

Prepare Ponzu Ginger Sauce; chill. Combine cabbage, carrot, red pepper and orange in a mixing bowl and toss with just enough Ponzu Ginger Sauce to coat lightly. Reserve remaining sauce. Eat Drink ...

Grilling fish is a simple way to add a nutrition, easy-to-prepare addition to your menu. This recipe from "Grill Fire: 100+ Recipes & Techniques for Mastering the Flame" by Lex Taylor (2017 ...

Ginger is indispensible in its varying forms – fresh root, powdered, and chunks preserved in syrup. And in the coming winter months ginger wine is a comfort, too.