We’re in that brief end-of-summer window when we have fresh ginger at the Market. Do yourself a favor, and grab some next Saturday so you can make these fabulous dishes featuring fresh ginger and lots of other fresh veggies available right now!

Full Hand Farm and Christopher Farms will have ginger this week, and Wild Alaska Salmon & Seafood will be there, so you can grab the salmon too!

Sheet-Pan Soy-Ginger Salmon with Veggies

recipe by Pamela Gelsomini at Taste of Home

Ingredients

  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tablespoons sesame seeds, divided
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh gingerroot
  • 1 salmon fillet (2 pounds)
  • 4 cups fresh broccoli florets
  • 3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a large bowl, whisk 1/4 cup green onion, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
  2. Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
  3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds. Makes 6 servings.

Khmer Pickled Vegetable Salad

recipe by Hannah Heavener at Taste of Home

Ingredients

  • 2 medium daikon or other radishes (about 1-1/4 pounds each), peeled and thinly sliced
  • 4 cups shredded cabbage (about 1/2 small)
  • 1 large cucumber, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 cup cut fresh green beans (2 inch)
  • 1/2 medium red onion, thinly sliced
  • 1 piece fresh gingerroot (1 inch), thinly sliced
  • 2 Thai chili or serrano peppers, halved lengthwise, seeded if desired
  • 2 cups rice vinegar
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Place first 8 ingredients in a large nonreactive bowl.
  2. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving.
  3. To serve, sprinkle with cilantro. Serve with a slotted spoon. Makes 16 servings (3/4 cup each).
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