Honey-Ginger-Basil Vinaigrette

Ginger-Basil-Honey Vinaigrette

I had plans to make a healthy sauce using carrots and oranges, for some beautiful salmon filets I bought at the Fresh market on Saturday.  Fresh Market has become, possibly, my favorite place to shop in Greensboro but I can only allow myself a trip there about every two weeks.  It’s small and full of gourmet everything.  Right up my alley.  I’ll be writing a review on it in the future.

So, I had these plans…you know how the best laid plan goes sometimes!  You may have guessed by now that my plan changed.  I like it when this happens because it challenges me to create something to replace my original idea.  My plan changed when I opened the crisper drawer and discovered that the carrots, which I need to tell you were not old at all, were nasty.  I chunked them.  Must not have bought them at Fresh Market.

Those gorgeous pieces of fish were still waiting to be cooked for dinner.  I had picked up some fresh basil and ginger at the store and lemons too.  I put my thinking cap on and decided to mix all of those ingredients with a bit of honey, garlic and some grape seed oil, to “sauce” the fish.    Did you know that grape seed oil is predominately polyunsaturated and therefore not recommended for cooking?  Polyunsaturated fat is easily damaged by heat.  Due to it’s clean, light taste it is good for salad dressings, sauces and is an excellent addition to baked goods, pancakes or waffles.

Sadly I have no photos of the final meal.  Darkness comes rather early in N.C. and on Saturdays we aren’t in any hurry to sit down for an early meal.  You will have to take my word that not only did it taste great but the sauce makes a lovely presentation spooned over the fish.  The fresh ginger and basil combine to make a peppery addition to the tang of lemon and the sweetness of the honey.  You can’t go wrong with the addition of fresh minced garlic – EVER!  Starting with wild-caught, fresh fish is the only way to go if you’re serving fish for dinner.  I sautéed the fish in a bit of olive oil with a sprinkle of fleur de sel and fresh ground pepper before spooning the Honey-Ginger-Basil vinaigrette over the plump filets.  Delicious!

This sauce, quick to prepare would also be delicious over shrimp, chicken, sliced avocado or a crisp salad.  My next post will feature a recipe for Chewy Nutty Honey Bars.  



Ingredients:Process 1/2 cup loosely packed fresh basil leaves, 2 tbsp. fresh lemon juice, 2 tsp. minced fresh ginger, 1 garlic clove minced, 1 tsp. honey and 1/2 tsp. fleur de sel in a food processor or Ninja blender until smooth.  With machine running slowly pour 2/3 cup grape seed oil through food chute in a slow steady stream, processing until smooth.
Makes about 3/4 cup.

About The Orange Bee

Food Blogger - Bee Keeper - Mom - Wife - Lover of Life
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7 Responses to Honey-Ginger-Basil Vinaigrette

  1. haymac2art says:

    Sounds wonderful! Pinned it for future use.

  2. Judy says:

    Linda, I made this and served it on salmon. It was WONDERFUL! I ate the lefst over on a salad and also added it again to the salmon. Delicious! Thank you for the recipe.

  3. Karen says:

    I’ll be making this sauce this summer when I have an abundance of basil in the garden…it sounds great.

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