This simple master marinade is excellent for six to eight servings of salmon and other fish fillets and seafood including halibut, cod, haddock, and scallops. I sometimes like to substitute maple syrup for the honey which gives it an appealing alternate flavor.

1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey
1 teaspoon toasted sesame oil

Mix all the ingredients in a saucepan and bring to a boil. Reduce heat slightly and simmer 5 minutes. Use as directed in the recipe below or for other foods.

© Copyright Nina Simonds 2008

Six Servings

The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.

1 recipe Ginger-Honey Marinade
6 Salmon steaks, weighing about 6 ounces each and about 1-inch thick, rinsed and drained
3 tablespoons virgin olive oil

1. Pour half of the prepared Ginger-Honey Marinade into a bowl and cool slightly. Keep the other half warm.
2. Put the salmon in one layer on a shallow pan, pour half the marinade mixture on top and turn the fish so that all sides are covered. Cover with plastic wrap for 30 minutes. Place the salmon on a cookie sheet or pan that has been covered with aluminum foil.
3. Preheat your oven to 450 degrees. Place the salmon on the middle rack of the oven and bake for 12 to 15 minutes, or until salmon flakes when prodded with a fork. Remove and serve. Carefully slide the fish off the pan and serve with the remaining marinade spooned on top of each hot steak. Serve with a stir-fried geen vegetable and steamed rice or quinoa.

*Eating oily fish three times per week may reduce the risk of heart disease and blood clots. I prefer wild salmon when available, but you can also use trout or Atlantic char.

© Copyright Nina Simonds 2008

Ingredients:

Classic Chicken Broth:
9 cups water
1 whole 3- to 3½ pound chicken, fat trimmed and cut into 10 or 12 pieces
1 cup rice wine or sake
6 slices fresh ginger, each the size of a quarter, smashed lightly with the flat side of a knife
6 whole scallions, ends trimmed, smashed lightly with the flat side of a knife

1 small head Chinese cabbage (preferably Napa) (about 1½ pounds)
1 teaspoon canola or corn oil
6 cloves garlic, peeled and smashed lightly with the flat side of a knife
2 tablespoons rice wine or sake
½ pound fresh shiitake mushrooms, stems trimmed, and cut into quarters
2 ounces bean threads (cellophane noodles), softened in hot water to cover (if unavailable, substitute 1/3 pound thin rice noodles or vermicelli, softened in warm water to cover)
2 teaspoons salt

1. Prepare the Classic Chicken Broth by putting the water with the chicken, rice wine or sake, ginger slices, and scallions in a large pot and bringing to a boil. Reduce the heat to low and simmer uncovered for 1½ hours . Remove the chicken pieces and skim the broth to remove any impurities.
2. Using a sharp knife, cut away the stem of the cabbage and discard. Cut the cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the tough ones. Place the cabbage sections in a bowl. Set by the stove with the shiitake mushrooms.
3. Heat a Dutch oven or casserole, add the oil, and heat until very hot. Add the garlic cloves and the harder sections of the cabbage and stir-fry over high heat about 1 minute. Add the rice wine or sake, cover, and continue cooking about 5 minutes, until tender. Add the leafier sections, the shiitake mushrooms, and the chicken broth, and bring to a boil. Reduce the heat to low and simmer 20 minutes uncovered.
4. Drain the bean threads and cut them into 4-inch lengths. Add them to the soup and cook for another 2 to 3 minutes. Return the chicken pieces to the soup and stir in the salt. Ladle into soup bowls and serve.

© 2008 Nina Simonds “A Spoonful of Ginger”

Ingredients:

6 Navel Oranges, peeled and cut into ½-inch-thick slices
¼ cup tightly packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon minced candied ginger

Arrange the orange slices side by side on a serving platter. Combine the brown sugar, cinnamon, and candied ginger and sprinkle over the oranges. Let sit for 15 minutes at room temperature, and serve.

Variation: substitute grapefruit slices for the oranges

© 2008 Nina Simonds “China Express”

Six to Eight Servings

½ pound boneless butt or shoulder, trimmed of excess fat or gristle
2 teaspoons olive or canola oil

Seasonings:
3 stalks scallion, ends trimmed, cut into 1 ½-inch sections, and smashed lightly with the flat side of a cleaver or knife
3 garlic cloves, smashed lightly with the flat side of a cleaver, and sliced thin
3 slices fresh ginger, about the size of a quarter, smashed lightly with the flat side of a cleaver or knife
½ teaspoon hot chili paste
1 stick cinnamon
½ whole star anise, smashed or ½ teaspoon anise seeds

Braising Mixture:
4 cups water
1/3 cup soy sauce
¼ rice wine or sake
2 tablespoons sugar
3 sweet potatoes or yams, about 1 ½ pounds, peeled and cut into 1 ½ -inch cubes
2 tablespoons minced scallions for garnish

1. Cut the pork into 1 ½-inch cubes.
2. Heat the oil until very hot in a 4-quart casserole or a Dutch oven. Add half the pork pieces. Sear the outside of half the pork over high heat until brown, turning once. Remove and sear the remaining meat. Set aside.
3. Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant, about 15 seconds, then add the Braising Mixture. Reduce the heat to low, cover, and let simmer for 20 minutes. Add the pork, bring the liquid to a boil and reduce the heat to low. Let simmer covered for 35 to 40 minutes. Add the sweet potatoes, stir, cover, and continue cooking for about 25 minutes, or until the potatoes are tender. Serve the pork and potatoes, atop a bed of stir-fried bok choy with some of the braising mixture spooned on top and accompanied by steamed rice.

© Copyright Nina Simonds 2008

Photo: Nina Simonds

To make a cup of ginger tea, put 6 slices of smashed fresh ginger about the size of a quarter in a mug. Add boiling water, cover with a saucer, and let steep 3 minutes.