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Gingah Ninja Salmon

Love when kitchen experiments go right! Let’s admit it…it doesn’t always work out that way.

This is Ninja fast, heart healthy and enticing enough to serve to company! That’s right, you’ve got this.

How good it is? It was soo good that my littles gobbled it up at dinner , despite the fact that it had both onions and avocado in it (onions still a no-no & a few don’t dig avocado…yet). AND later, my crazy teen girls took over the kitchen and turned the leftovers into mouth-watering sammies.

Try it, just try it. Unless you are deathly allergic to salmon or something, then…bettah not.

Gingah Ninja Salsa & Salmon: serves 8

Ingredients-

  • 8 individual portioned salmon fillets
  • 3 tsp olive oil
  • 3 tsp smoked sea salt
  • freshly ground pepper to taste
  • 1 cup plain Greek yogurt
  • 1 lime, juiced
  • 2 ripe yet firm avocados, med dice
  • 1 English cucumber, seeded, med dice
  • ½ cup pickled (or sushi) ginger, drained, fine dice
  • 1 tsp pickled ginger brine (juice)
  • 2 green onion, fine dice
  • 2-3 tbsp fresh dill, fine dice
  • extra lime slices for garnish
  • extra green onion for garnish
  • 6 cups cooked cous cous, to serve with (optional)
  • steamed green beans, to serve with (optional)

Method:

  1. Mix yogurt, lime juice, ginger juice (hee hee…that makes me laugh), onion and fresh dill in a medium bowl.
  2. Get your minions to help chop up the vegetables. Gently add in the avocado, cucumber and ginger, stir to coat. Cover and place in the fridge. Make up to an hour ahead.
  3. Preheat oven to 500°, place salmon on parchment paper on a large baking sheet. Brush fish with olive oil, smoked salt and pepper.
  4. Cook salmon for 8-10 minutes.
  5. Place cooked, warm cous cous in centre of plate, throw a couple of steamed green beans on there,  gently place salmon fillet on top, teensy squeeze of lime on hot salmon, then spoon Gingah Ninja salsa across, sprinkle some green onions with a flourish and voila! Dinner is served & you have now impressed your friends and family in less than half an hour. Yay you 😉

PS. The salsa is so tastilicious you could mix it with cold cous cous maybe add a bit more of the dressing and presto-chango…it’s a vegetarian Gingah Ninja salad.

“Ninjas don’t wish upon a star, they throw them.” ~ Jarius Raphael



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