Well it depends on what kind of marinade you want it to be.
Sometimes I bake salmon with only a light amount of olive oil and some dill weed. I also like to marinate with Ponsu Sauce and some ginger. But since you have to replace the ginger try some garlic! Can't hurt right? You can use Ginger Ale in your marinade too. I like to marinade my salmon in a light white wine. Cooking burns off the alcohol and leaves a very nice flavor.
Cinnamon, nutmeg, or allspice are pretty good.
In Chinese cooking - we sometimes use ginger in cooking to "heat" up the body . Ginger is used very frequently in dishes especially for women who have just given birth. Mostly used in : - stirfry vegetables (ginger sliced and sauteed with onios before adding in vegetables) - used as a marinade (mixed with curry powder) for fried chicken - used in fried rice ( sautee ginger with sesame oil , add eggs then cooked rice) - used in steaming fish like cod (julienne ginger, add soya sauce, sesame oil to fish and steam for 15 mins)
Definitely sliced garlic. Similar consistency, has a some kick, is used extensively in Asian cooking.
The word 'savory' is an adjective, used to describe the noun 'marinade'.
You can only use the marinade if it was cooked with the pork. The marinade would have raw pork in it and you'd get very ill if you used it unless it was cooked
The best steak marinade can be found at http://allrecipes.com/recipe/awesome-steak-marinade/detail.aspx. We have used this recipe for years with rave reviews.
Tequila's used as a meat marinade in the US, so I would assume that Mexico has also learned it creates a delicious steak.
I would say "yes" because it is very similar in taste and looks to smoked Salmon so that could probably be used as a substitute.
The root of the Ginger are used for medications
powdered ginger in small amounts mixed with maple syrup is an amazing glaze for salmon. It can also be used with garlic and you favorite sause to add a little zing to stir frys. Use it sparingly because it can also add a little heat to the dish.
If you've used the marinade on meat, definitely not. If you've used it on vegetables and it was keep cold the whole time you can probably reuse them but they will have lost most of their flavor.
I would golden syrup & a touch of ginger. or treacle