TANGERINE GINGER BAKED SALMON (with BROWN RICE, MILLET, & PEAS)

I am still working on my tangerines.  Tonight I used them with salmon, & was very pleased with the result.  I wasn't sure how to make a tangerine sauce, so I consulted my new favorite book, The Improvisational Cook.  I didn't find anything obvious in there that said, "tangerines are great paired with these flavors," so I decided to get creative.  This is delicious with either fresh or powdered ginger, but having made it twice, I recommend
that you use fresh ginger if you have it.  If you do not have shallots, use a little onion instead. 

INGREDIENTS
1 Tbsp butter or fat/oil of your choice
1/3 large shallot, minced
1 green onion, minced
3 tangerines, juiced & zested
1 Tbsp honey
a little ginger (2 Tbsp fresh, finely minced or ~1/2 tsp powdered.)
a pinch of salt
fresh chives (or dill) chopped
Salmon fillet, skin on or off.

PREPARATION
1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Lay the salmon in a baking dish. 
3.  In a small bowl or small measuring cup, whisk together the tangerine juice, zest, salt, & powdered ginger (if you are using fresh ginger, don't add it to this mixture), & chives.
4.  In a small skillet, melt the butter.  Saute the shallots & fresh ginger, if you are using it, for about 2 minutes.  

5.  Add the green onion & saute another 30 seconds.
6.  Add the honey & tangerine juice mixture & mix well.
7.  Simmer, stirring often, until the sauce reduces a bit.
8.  Pour the sauce over the salmon fillet.  Cover & bake for 20 minutes or until done.

SERVING SUGGESTIONS
The first time I made this, I served it with a mixture of leftover brown rice (2 cups), freshly made millet (1/2 dry cooked with 1.5 cups water), & peas (1 cup) mixed into a saute of garlic (3 cloves) & shallots (1/3 shallot).  I added a little of my tangerine vinaigrette (2 Tbsp) & fresh parsley.  The texture was similar to risotto & complemented the fish well.  I started the millet before the salmon, then prepared the medley while the salmon cooked.

Another time I made this, I served it with garlic mashed potatoes & salad.

If you make my tangerine ginger salmon, let me know what you think!  If you have any other citrus, I'm sure it would work well if substituted for tangerine.  This recipe would probably do well grilled, using the method I described in "The Best Salmon Ever."

Tangerine Ginger Salmon
ER4YT Ingredient Ratings for B+/Nomad 
(Please see the disclaimer at the bottom of the website regarding this table.)

Ingredient	SWAMI Nomad B+ Secretor Rating	B+ Secretor ER4YT Rating
Butter	Neutral	Superfood
Chives	Neutral	Superfood
Ginger	Beneficial	Superfood, diamond
green onion/scallion	Neutral	Neutral
honey	Neutral	Superfood
Salt	Neutral	Superfood if Sea Salt
Shallot	Neutral	Neutral
sockeye salmon	Beneficial	Superfood, diamond
tangerine	Neutral	Superfood

Brown Rice & Millet with Peas
ER4YT Ingredient Ratings for B+/Nomad
(Please see the disclaimer at the bottom of the website regarding this table.)

Ingredient	SWAMI Nomad B+ Secretor Rating	B+ Secretor ER4YT Rating
Brown Rice (Basmati)	Neutral	Superfood
Garlic	Neutral	Temporary Avoid
Millet	Beneficial	Superfood, diamond
parsley	Beneficial	Neutral
Peas	Neutral	Neutral
Shallot	Neutral	Neutral

See the post for Tangerine Vinaigrette for the Ingredient Ratings

YOU DON’T HAVE A ZESTER OR JUICER? 

See this post for substitution ideas

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."


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