Roasted Salmon and Parsnips with Ginger

Name: Roasted Salmon and Parsnips with Ginger
Yield: serves 4
Ingredients: 1 pound parsnips (about 5), peeled and sliced 3/4 inch thick; 3 tablespoons neutral-tasting oil, such as canola or safflower; 2 teaspoons finely grated peeled fresh ginger; 2 teaspoons finely chopped fresh rosemary; 2 tablespoons low-sodium tamari soy sauce; 1/4 cup plus 2 tablespoons fresh orange juice (from 1 to 2 oranges); 4 skinless wild Alaskan salmon fillets (about 6 ounces each)

January 26, 2012

The flavorful ginger dressing that coats the parsnips calls for tamari, a sauce made from soybeans that’s darker and richer than conventional soy sauce (it’s also gluten free). Serve the fish with a wedge of orange along with peppery greens, such as watercress or arugula.

Recipe notes

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