Orange-Glazed Salmon with Screamin' Ginger Salsa

From Nourish - Canyon Ranch cookbook

I needed something different for salmon and we LOVE ginger in my home.  This salsa is AWESOME - if you're a ginger lover.  The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.

The salmon by itself is good also.  It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.

The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it.  It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.  

Since the crystallized ginger has a lot of sugar, the last time I made it, I tripled the other ingredients and only doubled the crystallized ginger and it was perfect.  Could probably even decrease it more if you wanted.  This salsa is great! 

Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce

Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.

Directions: 
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl.  Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.

Black Bean Dip

Easiest appetizer ever, and so easy to adapt to your taste.  I just made 2 different versions, experimenting with tastes.

Ingredients:

1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa (I used Muir Glen Medium Chipotle Salsa, so it has a bit of a kick on its own)

Version two with 365 Thick and chunky mild salsa is excellent - about 5 minutes to prepare.  Excellent!

version 1:
1/4 tsp cumin
1/4 tsp coriander
sprinkle of cocoa chili powder

version 2:
~2/3 tablespoon fresh lime juice
1/4 tsp coriander

1/4 tsp cocoa chili powder

Directions:
1. Combine the beans, salsa, and lime or spices in a food processor or blender.  Process to your preference.  I liked the second version not-so-well blended, but you can blend it into a smooth mixture if you prefer.  Stop and scrap down the sides of the container with a rubber spatula as needed.

2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.

Mango Salsa

Ingredients:

1 large mango, or 5 ounces frozen mango, thawed and diced (about 1 cup)
1 large tomato, seeded (optional) and diced
1/4 cup minced fresh cilantro
3 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeño chile, or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Directions:
1. To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit.  Cut the flesh into 1/4-inch cubes.  Place the diced mango in a medium mixing bowl.
2. Add all of the remaining ingredients and stir to combine.  Let stand 15 minutes to allow the flavors to develop.
3. Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.

Notes --
Add more mango to dilute the other ingredients
For Peach Salsa, substitute 1 large peach for the mango
can add jicama for more crunch
consider mint if cilantro is not available
a few pulses in the food processor helps to blend the tastes, but it doesn't look as appetizing.

It would probably taste good with onion as well, but it is a nice break from the traditional salsas as is.

For health fair, can make with frozen mango; serve in tiny cups or with chips.  Try this ahead of time