Recipes

Lemongrass Roasted Salmon

Plate of roasted salmon with side of rice and vegetables — (Source: Jess Smith inquiringchef.com)

Here’s a delicious recipe that combines the health benefits of both lemongrass and salmon.

Native to southern India and Sri Lanka, lemongrass is a perennial grass that grows in tropical climates. The stalks grow in clusters and can shoot up to 10 feet in height. A stalk of lemongrass consists of a pink base, a few tough green husks, and a white core, which is what is used in cooking, especially in Thai and Vietnamese dishes.

Lemongrass is a rich source of flavonoids and phenolic compounds, which contain antioxidants. It’s also an effective antibacterial and antifungal agent that contains anti-inflammatory and antioxidant properties. Lemongrass also contains quercetin, a flavonoid known for having antioxidant and anti-inflammatory benefits.

Research on lemongrass shows that it may promote better digestion, reduce high systolic blood pressure, regulate your cholesterol and even help you lose weight.

Lemongrass is used in Africa as a treatment for coronary heart disease.

Salmon, of course, has long been recognized as an important source of omega-3 fatty acids, which protect the brain and nervous system. The pink color of salmon comes from its rich levels of a protective antioxidant called astaxanthin. This compound has been linked to lowering the risk of heart disease by improving cholesterol.

Many feel that eating salmon supports healthy aging.

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This nutritional lemongrass salmon recipe comes together fast and cooks at a low temp in lemongrass marinade for maximum flavor and perfectly cooked fish.

PREP: 25 minutes

COOK: 30 minutes

SERVINGS: 4

CALORIES: 203kcal

Equipment: Baking Dish

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Ingredients

2 tablespoons dark soy sauce

1/4 cup rice vinegar

1 stalk lemongrass, very finely sliced

2 cloves shallots, diced

1 teaspoon fresh ginger, grated

1 pound salmon filets

2 tablespoons honey

Chopped cilantro, for serving

Rice and / or vegetables, for serving

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Instructions

Combine dark soy sauce and rice vinegar. Measure out 1 Tbsp and set it aside for the glaze.
Whisk the remaining dark soy sauce and vinegar with lemongrass, shallots and ginger.
Cut a few shallow slits through the thickest part of the salmon (this will help it to cook evenly and help the marinade to fully flavor the fish).
Combine the salmon and marinade in a baking dish and refrigerate for 20 minutes.
Preheat oven to 275° F.
If your salmon is skin-on, turn it so it is skin-side down in the baking dish. Spoon some of the marinade over the top.
Bake until salmon flakes easily with a fork and is opaque in the center, 25-35 minutes (will vary depending on thickness).
Meanwhile, make the glaze by whisking the remaining 1 Tbsp of dark soy sauce and vinegar with honey.
When the salmon is finished cooking, remove it from the oven and flip on the oven’s broiler.
Season the top of the salmon with some salt and pepper. Run the salmon under the broiler for one to two minutes to give it a bit of color.
Drizzle the top of the salmon with the honey glaze.
Serve immediately topped with cilantro. Enjoy with rice and vegetables if you’d like.

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Notes

Dark soy sauce can be found in many standard grocery stores and certainly in any Asian or international market. It is not the same as sweet soy sauce. Dark soy sauce is a thicker, more flavorful version of regular soy sauce (which is what is usually served with sushi). Dark soy sauce makes great sauces and is used in many Thai noodle dishes.

Look for fresh lemongrass at your local grocery store or Asian market. If you can’t find it with the fresh produce, check the freezer section for lemongrass stalks sold in frozen packets.

Nutrition

(Source: Jess Smith inquiringchef.com)