20-MINUTE ASIAN SALMON
Asian salmon is quickly broiled, then coated with a tasty glaze of soy sauce, honey, and garlic. A truly easy 20-minute recipe!
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Heat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil.
- In a small saucepan, whisk together the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
- Heat the glaze over medium-low heat, whisking often, for 2-3 minutes, until it thickens into a syrup. Remove from heat.
- Broil the salmon until opaque and cooked through, about 5 minutes.
- Remove the cooked salmon fillets onto a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.
Nutrition Facts : ServingSize 1 salmon fillet, Calories 340 kcal, Carbohydrate 6 g, Protein 33 g, Fat 18 g, SaturatedFat 3 g, Sodium 365 mg, Sugar 4 g
SLOW BAKED ASIAN SALMON
This Asian salmon is slow-baked and always turns out flaky and tender. It is the easiest Asian salmon recipe that's packed with flavor from the most delicious honey soy marinade. You will love it!
Provided by Kristen Stevens
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 200 degrees Fahrenheit.
- Lay a piece of aluminum foil that is large enough to wrap the salmon in on a baking sheet. Place the salmon on top.
- In a small bowl mix together the honey, soy sauce, sesame oil, ginger and garlic. Pour the glaze over the salmon and wrap the aluminum foil loosely around the salmon.
- Bake in the preheated oven for about 40 minutes, or until the salmon flakes easily with a fork. Another way to check for doneness is to insert an instant read thermometer into the thickest part of the salmon. You want the temperature to be 140 degrees fahrenheit (60 degrees Celsius).
- Serve the salmon with some sesame seeds and green onions sprinkled over the top.
Nutrition Facts : ServingSize 6 ounces of salmon or ¼ of the recipe, Calories 327 kcal, Sugar 13 g, Sodium 578 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 1 g, Protein 35 g, Cholesterol 94 mg, UnsaturatedFat 11 g
SOY POACHED SALMON
Steps:
- In a 12-inch saute pan with lid combine soy, brown sugar, ginger and star anise. Bring to boil and reduce heat to low simmer. When at very gentle simmer, add the salmon skin side down (liquid should almost cover the fillets). Slosh liquid over the fillets and cover the pan. Poach for 6 to 8 minutes (no more than 8, fillets should be medium rare in center. Remove fillets and keep warm. Bring liquid to boil and reduce to half (should be light and syrupy). Spoon some sauce on plate and put a fillet on top. Drizzle a little sauce on fillets, garnish with chives or scallions.
CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
- Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
- Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
- Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
- Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.
POACHED SALMON
Steps:
- Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
- Serve with an arugula salad, lemon slices and olive oil drizzled on top.
EASY POACHED SALMON
Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
THAI-POACHED SALMON
This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into a lovely, fragrant meal. Using Thai curry paste and coconut milk, a lovely balance of heat and creaminess is easy to achieve - you'll be impressed.
Provided by English_Rose
Categories Long Grain Rice
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice according to the packet instructions.
- Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.
- Gradually stir in a coconut cream and bring to a simmer.
- Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
- Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
- Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.
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PAN-SEARED SALMON WITH BOK CHOY AND RICE NOODLES
From foodandwine.com
4/5 Category Dinner, LunchAuthor Gail SimmonsTotal Time 45 mins
- In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
- Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
- In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
- Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.
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