Cooking Basics For Dummies, 5th Edition
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Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what's to follow. This spectacular recipe, Salmon Marinated in Ginger and Cilantro, can be prepared several hours in advance and has a tangy, herbaceous flavor that teases the palate without filling the stomach.

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 time

Yield: 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

  1. Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl.

  2. 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.

  3. Taste for seasoning. If you need more salt, blend it in thoroughly.

  4. Line small serving plates with the lettuce of your choice and place a serving of salmon over the lettuce. Discard the onion-marinade mix.

Per serving: Calories 174 (From Fat 76); Fat 9g (Saturated 1g); Cholesterol 62mg; Sodium 68mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 23g.

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.

About This Article

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About the book authors:

Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.

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