wholeliving

Roasted Salmon with Parsnips and Ginger

This flavorful recipe calls for tamari, a sauce made from soybeans that's darker and thicker than conventional soy sauce. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.
Body+Soul, September 2009
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Makes 4 servings
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Ingredients

  • 1 pound parsnips (about 5), peeled and cut into 3/4-inch slices
  • 3 tablespoons safflower oil
  • 2 teaspoons finely grated ginger
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons tamari
  • 1/4 cup plus 2 tablespoons fresh orange juice (1 1/2 oranges)
  • Four 6-ounce fillets wild salmon, skin off

Directions

  1. Preheat oven to 425 degrees. Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.

  2. Turn the parsnips and push to edges of the pan, making space for the salmon. Add fillets, skinned-side up, to the hot pan and return pan to oven immediately. Cook until fillets are opaque on tops and bottoms and flake slightly in center when pressed, 12 to 15 minutes, flipping halfway through. Transfer salmon to plates and pour ginger dressing onto hot pan; gently toss parsnips in dressing. Divide parsnips among plates and spoon dressing from the pan onto them and fish.

Recipe Reviews

Reviews (4)

  • Queenanymore 7 Mar, 2013

    I thought this was great --- and it was much easier than I thought. After reading about tamari (which I don't have and couldn't find at the store) I used soy sauce with a little bit of liquid smoke, and it was very good. I'm sure tamari would have given it a thicker texture, but we really enjoyed this dinner. I served everything on a bed of baby spinach. Definitely will make again.

  • Weisman Wellness 15 Jan, 2013

    I agree with mjSVCA - READ this recipe carefully. I used 3/4 of a pound of salmon (enough for 2 of us) & thought that we had just enough dressing. The dressing is delicious, you'll definitely want more, especially b/c the parsnips soak up so much of it. I also used olive oil b/c I couldn't find safflower in the store. Seemed to work just fine. Will definitely be making this one again!

  • mjSVCA 21 Jan, 2011

    OK, so the first line of the recipe reads, "1 pound (about 5), peeled and cut into 3/4-inch slices." Since the "only"--who knows if it is the only, since editing seems to be sadly lacking--is parsnips, I will go ahead and add that. Maybe you'll take the time to look at this recipe and make any corrections needed??

  • VanessasKitchen 12 Jan, 2011

    YUMMM! I was a bit hesitant to try this recipe, as it had no reviews, however it was delicious, flavorful, and very healthy. Although, I must say that I've experimented between safflower oil and olive oil and both work fine, however I prefer olive oil.