Add fresh ginger to soups, desserts and sauces for extra zing
If you want to add a little spice to your life, try cooking with fresh ginger. I grate it into soups, smoothies, desserts (especially ice cream), preserves and sauces.
Though it’s often called ginger root, it is not a root at all but the rhizome or underground stem of the plant Zingiber officinale, which comes from the same family as turmeric and cardamom.
When buying fresh ginger, look for heavy pieces with smooth brown skin and no wrinkling or mould. Fresh ginger is hard and breaks cleanly with a snap.
If you see pieces with fibres coming out at the break, they’re old.
Ginger can be kept in the refrigerator for two to three weeks wrapped in a paper towel and placed in a plastic bag. Moisture is ginger’s enemy and can cause mould to grow. It can also be wrapped in foil and frozen for one to two months. It will lose its crispness but will still be flavourful.
To prepare ginger, scrape off the brown skin with a spoon (or leave it on), then chop, slice, grate the flesh using a microplane grater.
Ginger is also good for you. Traditionally, it has been used to relieve problems with digestion or nausea, including motion sickness.
RECIPE
Seared Ginger Balsamic Salmon with Hot and Sour Slaw
A medium-bodied Gewürztraminer or Riesling or a light lager or ale will pair well with this spicy dish, adapted from Simple Asian Meals by Nina Simonds (Rodale, $29.99).
Serve with brown rice or another whole grain.
For dressing:
1/4 cup (60 mL) soy sauce
3 teaspoons (15 mL) salt
2 tablespoons (30 mL) sugar
2 tablespoons (30 mL) Chinese black vinegar or Worcestershire sauce
For salmon:
4 (6-ounce or 170 g) pieces centre-cut salmon filet with skin, patted dry
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) freshly ground pepper
4 teaspoons (20 mL) canola (divided)
1 teaspoon (5 mL) toasted sesame oil
1 teaspoon (5 mL) crushed red pepper flakes
1 medium red bell pepper, cored, seeded and diced
4 tablespoons (60 mL) minced fresh ginger (divided)
3 1/2 cups (9 ounces or 255 g) shredded broccoli slaw
2 tablespoons (30 mL) rice wine or sake
¼ cup (60 mL) balsamic vinegar
1 cup (250 mL) water
2 tablespoons (30 mL) freshly squeezed lemon juice
1 1/2 (22 mL) tablespoons light brown sugar
Combine dressing ingredients; set aside. Season salmon with salt and pepper.
Heat half the canola and the sesame oil in a wok or heavy skillet until hot but not smoking. Add red pepper flakes and 2 tablespoons of the ginger; stir-fry 10 seconds. Add bell pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute. Uncover and add the dressing. Toss lightly and transfer to a bowl.
Heat the remaining 2 teaspoons oil in a 12-inch, non-stick skillet over medium-high heat.
Arrange the salmon fillets in the pan, skin side up, partly cover and sear until well browned, 5 to 6 minutes. Turn the fish over and cook 5 to 6 minutes, until the fish flakes in the middle. Portion some of the slaw on individual plates, and place salmon fillets on top.
Drain off any oil and reheat the frying pan with the balsamic vinegar, water, lemon juice, brown sugar and remaining 2 tablespoons ginger.
Simmer over medium heat-high heat for 1 to 2 minutes until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon.
Serves 4
Learn more about using ginger in your recipes – especially in Gingerbread people and animals:
Gingerbread Easter Bunnies
gingerbread-people/
Gingerbread Houses
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