Today’s Ginger Vinaigrette dressing comes to you from a very favorite recipe of mine by Didi Emmons, author of ‘Vegetarian Planet’. Formerly my favorite cookbook for the few short years I was a vegetarian of sorts. I have tweaked this dressing slightly to include a few more nourishing ingredients without changing the delectable flavor of it. A good Ginger Vinaigrette recipe should be a staple in every kitchen in my opinion, and this particular recipe is sure to be a hit!
- 1½ tablespoons minced fresh ginger, or more to taste
- 1 small garlic clove, minced
- 1 tablespoon smooth Dijon mustard
- 3 tablespoons raw apple cider vinegar, or kombucha
- Salt and pepper to taste
- 2 tablespoons of raw honey
- ¾ cup of Mary's Oil blend (1 cup olive oil, 1 cup sesame oil, 1 cup coconut oil to make a this blend to have on hand)
- In a bowl, whisk together the ginger, garlic, mustard, vinegar (or kombucha), salt, pepper and honey.
- Then slowly whisk in the oil until emulsified.
- Store the dressing in a glass jar in the fridge. It should keep for 2 weeks, but probably won't last that long since it's simply delish!
- Remove from the fridge 10-15 minutes before you want to serve, so the oil can come to room temperature.
- In the winter, you may want to set the jar in a bowl of warm water so the oil will liquify.
- Try this vinaigrette with some mixed greens and fermented ginger carrots, or any other sliced veggies you prefer.
This dressing makes an awesome marinade for salmon as well. Here’s a recipe for Roasted Salmon and Julienned Veggies with Ginger Vinaigrette Marinade.
- 1 lb wild salmon
- 1 medium zucchini, cut into long thin strips, essentially julienned
- 1 medium squash, cut into long thin strips, essentially julienned
- 2 bell peppers (red and orange would make it most colorful), cut into thin strips
- 1 cup of ginger dressing (recipe above)
- salt and pepper to taste
- In a dish or ziploc bag, marinade the salmon with about a half cup of the dressing for at least 30 minutes up to 24 hours.
- Preheat oven to 425.
- In a baking dish, layer the bottom with the veggie sticks.
- Toss with a half cup of the dressing.
- Place in the oven for 10-15 minutes.
- Check after 10 minutes to see how they are coming along, the cooking time will depend on how thin your veggies are cut.
- Remove pan from oven and place the marinated salmon along with the marinade in the bag or bowl on top of the veggies and cook for 10-15 minutes longer.
- Check for doneness, you want the middle to be a bit opaque still. Remove from oven and serve.
Make sure you check out yesterday’s post discussing polyunsaturated fats and why you should steer clear of them and a basic overview of why making homemade dressings is ideal.
I am also contributing this post to ‘Two for Tuesdays‘ blog carnival.
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