This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

This fillet is beautiful served on a bed of black rice.

As a side dish, try a colorful combination of roasted vegetables such as Brussels sprouts, mushrooms and winter squash to add variety and texture.

We used coconut-based liquid aminos to lower the sodium content, but you could use soy sauce if you prefer a bit saltier taste.

You can buy pomegranate arils in our Produce Market to save time, or open your own pomegranate to discover these beautiful jewels! 

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Lemon Ginger Salmon


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  • 1/2 cup fresh lemon juice
  • 1/2 cup ginger syrup
  • 1/2 cup soy sauce or liquid aminos
  • 6 garlic cloves, minced
  • One (3-4 pound) salmon fillet
  • Salt and pepper to taste
  • 2 lemons, halved crosswise
  • 1/2 cup pomegranate arils


Heat oven to 400°F. Whisk together lemon juice, ginger syrup, soy sauce and garlic until well-blended. Spoon half of marinade over salmon and refrigerate for 30 minutes.

Remove fillet from marinade and place on foil-lined baking sheet brushed lightly with oil; bake 15 to 20 minutes or until just cooked through, basting generously with remaining marinade every 5 minutes.

Meanwhile, heat a small sauté pan over medium heat. Place lemon halves in pan, cut side down until browned. Set aside.

Remove salmon from oven and serve, garnished with pomegranate arils and seared lemon halves.

General rule for cooking time is 10 minutes per inch of thickness. Salmon is best served medium to medium-rare.
Recipe from Central Market Poulsbo - Culinary Resource Center
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