Prepare a Light but Classy Hors D’oeuvre: Marinated Salmon
Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what’s to follow. The spectacular 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 gingerroot 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 gingerroot
1/4 teaspoon red pepper flakes
Salt and black pepper
Lettuce for garnish
Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl.
Add the lime juice, onion, vinegar, oil, cilantro, gingerroot, red pepper flakes, and salt and pepper to taste. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours.
Taste for seasoning. If you need more salt, blend it in thoroughly.
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.