Tag Archives: ginger

Black Bean Salad with Ginger Tamarind Dressing

Posted in Salads & Dressings by

A very easy, healthy, and filling salad full of flavor. This keeps well in the fridge, so it’s perfect for lunch over several days. It would also be nice as a side dish at a cookout or pot luck.

3 15-oz. cans of black beans, drained and rinsed
3 stalks celery, diced
1 cup corn
1 shallot, finely chopped
2 Tbsp. + 1 tsp. soy sauce
2 Tbsp. fresh grated ginger
1 Tbsp rice wine (mirin)
1 Tbsp. lime juice
2 tsp. tamarind paste
1 tsp. sesame oil

In a large bowl, mix the beans, celery, corn, and shallot. Put the rest of the ingredients in a small jar and shake until blended. Pour over the beans, mix, and serve.

More on tamarind paste:
Tamarind paste comes from the fruit of the tamarind tree and has a subtle, citrusy, sour flavor. It is used around the world but is especially popular in Asian cooking. I use it in this recipe for Malaysian Rendang Curry.

The consistency of tamarind paste can vary widely depending on the brand. Some are runny and others are thick (my curry recipe actually calls for tamarind “pulp,” which simply means a thick tamarind paste). Don’t worry too much about the consistency, however — if it’s too thick, you can always thin it in water; too thin, and you can just use more.

In a recipe like the black bean salad, the amounts are entirely up to you. Change the amounts or even the ingredients based on what you have or can find.

Tamarind paste is available at Asian grocery stores and farmer’s markets, online, and even in the international section of some grocery stores. If you can’t find it, you can substitute lime juice mixed with brown sugar.

Ginger Honey Salmon

Posted in Fish & Seafood, Main Courses by

salmon Baking is one of the easiest ways to cook salmon. It’s not complicated, and you don’t need to do much to make it delicious. Dress the fish with sauce, seasonings, or even just lemon juice, then pop it in the oven for a quarter of an hour and you have the basis of a fantastic meal.

This recipe has been in my cookbook from nearly the beginning, clipped from The Atlanta Journal-Constitution sometime in the very early ’90s. I taped the recipe to the page next to a full-page clipping of six ways to serve lemon garnishes.

You need only a handful of ingredients for this. I served the salmon alongside jasmine rice and a side salad with a sesame-soy sauce dressing. Fresh minced cilantro makes a nice garnish, if you have some.

Serves 4

3 Tbsp. fresh lemon juice
1 Tbsp. honey
1 Tbsp. finely grated fresh ginger
1 tsp. soy sauce
20 oz. salmon fillets
1/8 tsp. salt
Freshly ground pepper to taste

Heat oven to 450F/230C degrees.

In a small bowl, combine the lemon juice, honey, ginger, and soy sauce.

Place the salmon on a foil-lined baking pan and spread half the honey mixture on top. Sprinkle with salt and pepper.

Bake 12 minutes per inch of thickness. Halfway through the cooking time, spread with the remaining honey mixture.

Five-Spice Chinese Marinade

Posted in Beef, Condiments/Sauces, Poultry by

I made this with some chicken tonight and everyone loved it. It was easy, fragrant, and delicious, bite after bite.

I adapted the recipe from one I found at Epicurious.

2/3 cup minced green onions
1/4 cup dark soy sauce
1/4 cup dry Sherry
2 Tbsp. minced peeled fresh ginger
2 Tbsp. vegetable oil
2 tsp. sesame oil
2 tsp. Chinese five-spice powder

Whisk all ingredients in a bowl and add sliced chicken (or beef). Cover and refrigerate, marinating between one and three hours before cooking.

When ready to cook, heat a small amount of oil in a pan. Remove the chicken from the marinade with a slotted spoon and fry over medium heat until cooked through. At that point, you can serve it straight over white rice or Asian noodles, or add it to vegetables that you stir-fry until warmed through.