Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
A richly flavored sauce can transform a familiar meal, like salmon, into something completely new. A drizzle of this red wine and ginger sauce is all that’s needed to give plain salmon a jolt of salty, sweet, tangy and gingery flavor. You’ll be licking your plate clean.
This sauce is versatile too; any that’s left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms. Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.
Time in the Kitchen: 30 minutes
Preheat oven to 400 ºF/204 ºC
Combine the ginger, garlic, red wine, tamari, coconut aminos, maple syrup and balsamic vinegar in a saucepan. Simmer 10 minutes, thickening the sauce into a thin, syrupy consistency. While the sauce simmers, stir it occasionally with a rubber spatula to make sure it’s not sticking to the bottom of the saucepan.
Strain the ginger pieces from the sauce by pouring it through a fine mesh sieve. Set aside.
Place salmon, skin side down, on a parchment-lined rimmed baking sheet. Pour a few tablespoons of the sauce into a small bowl and brush this sauce over the salmon.
Roast until the salmon is just slightly translucent in the center, 10 to 15 minutes. Spoon extra sauce over the salmon before serving—the sauce is quite salty and intense, so a little bit goes a long way.
Garnish the salmon with chopped scallions and serve with a side such as cooked broccoli, spinach, carrots, and/or mushrooms.