Ginger Crusted Salmon GF/DF

Bonus: salmon is high in omega 3 fatty acids, therefore very anti-inflammatory, as is ginger.  Adding black foods to our diet increases Jing energy which supports the adrenal glands.  Serve with black rice for added bonus.


Cucumber Salad:

  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh dill
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin (Japanese rice wine)
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 2 cucumbers, halved, seeded, and cut into very thin slices

Ginger Crust:

  • 1/3 cup minced fresh ginger root
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup peanut oil


  • 4 (8 ounce) centre-cut salmon fillets
  • Mineral salt and freshly ground black pepper


To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated.  Cover, and refrigerate for 2 hours.  Let it sit at room temperature for 30 minutes before serving.

To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside.  Heat 1/4 cup peanut oil in a small saucepan.  Remove from heat, and carefully stir in the ginger mixture; set aside.

Preheat oven to 425 degrees F (220 degrees C).

Season salmon fillets to taste with salt and pepper.  Evenly spread with reserved ginger crust.  Place into the oven on non stick tray.  Bake until the centre of the salmon turns opaque, 6 to 7 minutes.

Serve with salsa and vegetables of choice, quinoa or black rice.

Dairy Free, Gluten Free, Photo Post, Recipes