What a mouthful! This amazing marinade was provided to me by my lovely co-worker, Marnie, and I have to say it is test-tasted and approved! This dish is so DELICIOUS! Special thank you to my co-worker for sharing, and food is love, so we should all share it!
Similar to another recipe I've posted, this dish provides a lot of depth and simple/ fresh flavors including tamari, ginger, parsley, and lemon juice. All of the essentials and so quick to throw together.The key is to marinade for an hour (meat side of the fish down.. and I also did a separate marinade to throw some shrimp in the mix.) In addition to the salmon, I created a nice complimenting side, a lovely White truffle butternut squash couscous. This healthy and flavorful meal provides a nice compliment to each other, balancing out being filling and healthy all at once!
*Pair this dinner with 'Pomelo Wine Co.'s Sauvignon Blanc. (has hints of vanilla nodes)
Pomelo= "Giant citrus fruit native to Malaysia and thought to be ancestor to the grapefruit."
Marnie's Famous Salmon Marinade & White Truffle Butternut-squash Couscous provided by #cookingwkara
Ginger- Parsley marinade and truffle base to die for.
Salmon (and Shrimp) Marinade Mix
Ingredients:
>1/4 cup of organic tamari (low sodium organic wheat free) I've also have used soy sauce as a substitute as well*
>1/4 cup of dry white wine (optional)
>1/3 cup of water
>1-1/2 tablespoons of fresh ginger, minced
>3 large cloves of garlic, minced
>2 tablespoons of fresh parsley, chopped
>2 tablespoons of lemon juice (I typically just use a full half of a lemon)
(Double recipe if you plan to incorporate shrimp into the dish)
Truffle and Butternut Squash Couscous
Ingredients:
>6 stems of chives chopped
>1 box of Mediterranean Couscous by Trevijiano (I purchased at world's market)
>1 tablespoon of EVOO
>1 tablespoon of #saratoga White Truffle olive oil
(Can purchase here: https://saratogaoliveoil.com/products/white-truffle-oil )
>Salt and pepper to taste
>1 package Prechopped butternut squash, dice into smaller portions as needed
>1/2 onion chopped fine
>3 baby cucumbers chopped thin
>2 tablespoons of fresh parsley
>1 teaspoon of ground ginger
>1/3 cup of chicken broth
General directions:
1) First, chop all necessary ingredients noted in the salmon marinade above. Then in a mixing bowl add all ingredients for the Salmon marinade. Whisk all items together for a minute. If cooking shrimp, double recipe and place in a second bowl. Place salmon (skin side face up) and meat side down into the marinade for 1 hour. Place shrimp into second bowl in the same marinade, let it sit for 1 hour as well.
2) Meanwhile, while the fish and shrimp are marinading- set the oven to 400 degrees.
3) Second, cut the butternut squash into small pieces and place on a baking tray. Also chop 1/2 of an onion, then add to the same baking sheet.
4) Drizzle the white truffle olive oil on top of the squash and onions. about 1-1/2 tablespoons. Utilize EVOO to continue to coat the top of the vegetables. Last coat with chopped parsley, dash of ground ginger, and salt and pepper.
5) Place the vegetable baking sheet into the oven. Simultaneously, place some foil in a separate baking pan for the salmon, and shrimp, add to the oven. Set a timer for 15 minutes.
6) While the veggies and salmon are cooking, your next steps are to prep the couscous. Start off boiling the recommended amount of water for the couscous. Add a tablespoon of EVOO and one tablespoon of the white truffle olive oil. Once the water comes to a boil add the couscous. Cook for 2-3 minutes and then set to the side to cool.
7) Next, add 1/3 cup of chicken broth to the couscous for flavor. Chop cucumbers, parsley to add to the couscous. Mix in a dash of ground ginger, salt and pepper and the butternut squash/ onions once fully cooked. Mix well and add to the base of your plate.
8) Once the salmon and shrimp are fully cooked add to the top of your couscous and drizzle the remaining sauce on top. Then enjoy with your favorite paired wine.
Brought to you by #cookingwkara
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