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Roasted Salmon with Parsnips and Ginger

Ginger gives a zing to roasted salmon's delicate flavor. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.

Source: Body+Soul, September 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This flavorful recipe calls for tamari, a sauce made from soybeans that's darker and thicker than conventional soy sauce.

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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.
    Reply
  • 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!
    Reply

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