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Celebrating Chinese New Year with Asian Ginger Salmon

Celebrating Chinese New Year with Asian Ginger Salmon
Celebrating Chinese New Year with Asian Ginger Salmon
Chef Larry Edwards/Casa de Cuisine

To truly experience the wondrous joy of Chinese New Year (this year being the Year of the Horse), one must surround themselves with color, joy, laughter and great food. You don't have to be Chinese to celebrate this festive time of the year and many cities across American will be holding parades to honor the Year of the Horse during the 15-day celebration. Personally, I can't think of a better way of celebrating than with some classic dishes from China (real Chinese food, not Americanized Chinese food).

According to a new survey, the number one seafood ordered in restaurants in salmon. There is very good reason for this. It is usually very easy and fast to prepare and the things you can do with fresh salmon are varied. You can take the salmon to virtually any international cuisine. Of course the fact that it is one of the more nutritional food products given to us by nature might help too!

This use of salmon is very popular in higher end Asian restaurants. You won't find it at the "mom-and-pop" Chinese restaurants. It is quite simple to prepare and doesn't require any special tools or hard-to-find exotic ingredients.

A note about salmon. The best salmon (and the most nutritious) is wild salmon. Farm raised salmon are usually injected with color enhancers to give it that lovely salmon color. Fact is, all color enhancers are known cancer enablers.

Ingredients needed to make Asian Ginger Salmon (serves 4):

  • 1 pound salmon, skinned, boned and cut into 4 pieces
  • ¼ cup oyster sauce
  • 2 tsp. toasted sesame oil
  • 2 cloves garlic, minced
  • 1 Tbs. minced ginger
  • 2 tsp. red chili paste
  • ¼ cup soy sauce
  • ¼ cup olive oil


  1. Using a paper towel wipe any moisture off of the salmon.
  2. In a small bowl whisk all the remaining ingredients, except olive oil, until well combined.
  3. Place the salmon in a non-metallic bowl. Pour the marinade over the salmon, cover and let sit at room temperature for one hour.
  4. In a medium sauté pan or skillet heat the oil over medium heat.
  5. Remove the salmon from the marinade and place in the pan, skin-side down. Place a lid on the pan and cook 5 minutes.
  6. Turn the salmon over and cook just long enough to remove the skin. Once the skin has been removed, turn the salmon back over. Brush some of the remaining marinade over the salmon and cook 5 more minutes before serving.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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