Salmon with ginger jam glaze and pan fried savoy cabbage

I love to make jam but I almost never actually eat it. I have been thinking and thought I would start making savoury jams, or jams to go with savour food, I did and realized I always eat them! Today I wanted to make ginger jam to go with my salmon dinner. I love the flavour of ginger, it is hot and spicy with nice and warm undertones.

Ginger jam

Preparation time 15 minutes

Cooking time 45 minutes


  •  1 fat piece of ginger
  • 1/4 butternut squash
  • 1 ½ dl or 3/4 cup sugar
  • 2 dl water
  • 1 small red chilli
  • the juice of ½ lemon

Peel and grate the butternut squash and peel and cut the ginger fine julienne. Place all the ingredients except the juice of the lemon and the chilli. Let simmer for 35 minutes and then add the chilli, add the lemon when there is 5 minutes left. Add more water if necessary and stir from time to time.

This is an intense jam, not for eating on it’s own unless you are a true ginger aficionado.


It is great with food or mixed as a cold sauce with for example creme fraiche.

I pan fried the salmon and served it glazed with the ginger jam. It was great with potatoes and butternut mash and pan fried savoy cabbage.


I served some extra ginger jam on the side and there is a lot left for more dinners!

2 Responses to “Salmon with ginger jam glaze and pan fried savoy cabbage”
  1. Yum! I love salmon and the ginger jam sounds delicious! Never pan-fried a cabbage before–will have to try that out! Thanks for sharing 🙂

    • petra08 says:

      hi Ada
      Glad you like it, I love salmon as well and it is great with ginger! 🙂 Pan fry the cabbage on low heat for 20-30 minutes!

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