ASIAN SALMON
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Provided by Lynseey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
- Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g
ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
EASY GINGER SESAME SALMON (ASIAN-INSPIRED)
Easy Ginger Sesame Salmon - A super easy asian-inspired salmon recipe that is PACKED with flavor! (Whole30/Paleo)
Provided by Erin Jensen
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Combine ingredients in small saucepan and whisk to combine.
- Bring pan to a medium high heat and let simmer, reducing heat as needed, while you cook the salmon.
- Remove from heat and let cool slightly.
- Pat salmon dry with paper towel.
- In a 12 inch cast iron skillet, drizzle some olive oil around the pan and then sprinkle some salt and pepper (helps keep the skin from sticking) in an even layer.
- Place salmon fillets, skin side down, in the skillet.
- Sprinkle the top of the salmon with additional salt and pepper to lightly season.
- Cook salmon over medium heat 6-8 minutes.
- While the salmon cooks, baste once with a little of the glaze (I suggest pouring about a Tablespoon or two in a little bowl to keep it separate).
- Use a fish spatula to carefully flip the salmon.
- Cook without moving the fillets until the center reaches 125 internal temp, about 6-8 minutes.
- While the salmon cooks skin-side up, baste with a little glaze again, especially if you feel the pan is getting a little dry. Take a basting brush and just brush a little glaze along the edges of the skin and the glaze will fall down and cook into the salmon.
- Transfer fillets to plates and spoon glaze on top, as much as desired, for serving. Sprinkle with sesame seeds (optional).
- Serve with Cilantro Lime Cauliflower Rice and Braised Baby Bok Choy.
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.
Nutrition Facts : ServingSize 214 g, Calories 276 kcal
ASIAN SALMON IN FOIL
The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
SMOKED SALMON WITH CHILLI & LIME DRESSING
A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation
Provided by Sara Buenfeld
Categories Buffet, Dinner, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
- To serve, arrange the salmon on plates - it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 3.08 milligram of sodium
ASIAN INFLUNCED SALMON
This was created for a seafood marinade or rub challenge.I didnt want a heavy marinade on my salmon as the fish is a beautiful tasting fish to begin with. If you want it stonger tasting with a bit more heat,add a bit more salsa. I used my own hot salsa but a store bought one will work.
Provided by bigbadbrenda
Categories Asian
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the ingredients and let stand for a while.I leave mine about 30 minutes.
- Brush over your salmon filets or steaks.
- Place in a pan in a preheated 350 oven
- Bake until done about 30 minute.
Nutrition Facts : Calories 397.1, Fat 16.6, SaturatedFat 3.1, Cholesterol 141.9, Sodium 896.7, Carbohydrate 5.6, Fiber 0.6, Sugar 2.9, Protein 53.2
ASIAN SESAME SALMON
Make and share this Asian Sesame Salmon recipe from Food.com.
Provided by Mary Jenny
Categories Asian
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine honey, green onions, soy sauce and spices, except red pepper, until well blended. Stir in red pepper to taste, if desired. Place salmon in 13x9 in (34x22 cm) baking dish. Spoon honey mixture evenly over salmon.
- Bake salmon in preheated 375°F (190°C) oven for 30 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.
Nutrition Facts : Calories 196.8, Fat 5.4, SaturatedFat 1, Cholesterol 52.3, Sodium 338.1, Carbohydrate 12.6, Fiber 0.3, Sugar 11.8, Protein 24.1
ELI'S ASIAN SALMON
Steps:
- Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
- In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
- Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
ASIAN SALMON BURGERS WITH WASABI MAYO
These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayo.
Provided by My Food and Family
Categories Home
Yield EMPTY
Number Of Ingredients 15
Steps:
- For Salmon Burgers:
- Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
- Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
- Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
- Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
- Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
- Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
- For Wasabi Mayo:
- Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
- To Serve the Salmon Burgers:
- If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat your oven to 375 F degrees. Place 2 foil sheets on a baking sheet. I used 2 foil sheets because I want to make sure there's enough foil to wrap around the salmon.
- In a small bowl whisk together the soy sauce, maple syrup, sweet chili sauce, lime juice, fresh ginger, garlic, salt and pepper. The salt can probably be omitted since the soy sauce should have plenty of sodium.
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