Amaretto Oriental Salmon Food

AMARETTO ORIENTAL SALMON

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine Amaretto, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt, whisk well to combine. Add salmon fillets and cover with plactic wrap to marinate in refrigerator for 1 hour.
• Lightly coat a shallow roasting pan with vegetable oil spray. Place the salmon in the pan, skin side down, and bake for 10 minutes.
• In a small saucepan pour the remaining marinade and bring to a boil. Let this reduce for 10 minutes.
• Place fillets on a serving platter or large plate and pour reduced marinade over the top. Serve immediately.

AMARETTO SALMON

Steps:

• Wash salmon and pat dry.
• Place skin side down on foil lined baking sheet.
• Season with salt and pepper, cover with a thin layer of dijon mustard.
• Sprinkle bread crumbers over salmon.
• Bake at 350 for 15-20 minutes depending upon thickness of salmon.
• When it is almost done, turn oven to broil, move salmon up and broil for 5 minutes or until breadcrumbs are golden brown.
• Remove from oven. Salmon should easily release from skin. Place on plates.
• While salmon is broiling, melt butter in a small saucepan.
• Add amaretto.
• Cook for one minute.
• Pour over salmon.
• I usually serve this with herb buttered noodles but it would also be really good with a nice rice pilaf.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

ORIENTAL POACHED FISH

Steps:

• Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
• Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
• Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
• Transfer fish to warmed platter. Discard poaching liquid.
• Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.

ALMOND SHRIMP WITH AMARETTO BUTTER

Steps:

• Heat butter in skillet until golden brown, then saute onion in butter until translucent and barely browned.
• Add shrimp and saute about 5 minutes.
• Add amaretto, almonds and salt and cook on medium heat for another 4 to 5 minutes.
• Serve alone as an elegant appetizer, or over angel hair pasta as an entree.

ORIENTAL SALMON

Steps:

• Skin salmon and cut in small pieces. Poach in water.
• Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce.
• Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft.
• Add salmon and serve over rice.