Asian Salmon Fillets Food

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JOOLS' ASIAN-STYLE SALMON



Jools' Asian-style salmon image

This is a lovely gentle introduction to bolder flavours - my kids absolutely love it. And if you're just making it for grown-ups, feel free to use mirin or sweet sherry instead of the lime juice.

Provided by Jools Oliver

Categories     Mains     Dinner for two     Asian     Salmon     Fruit     Healthy fish recipes

Time 25m

Yield 2

Number Of Ingredients 8

1 clove of garlic
1 x 3 cm piece of ginger
1 lime
3 tablespoons low-salt soy sauce
1 tablepsoon runny honey
1 teaspoon groundnut oil
2 x 120 g salmon fillets, scaled, pin-boned, from sustainable sources
1 tablespoon sesame seeds, optional

Steps:

  • For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
  • Next, add the soy, juice from half the lime, the honey and oil and mix together well.
  • Preheat the grill to medium and line a baking tray with tin foil.
  • Check that there aren't any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
  • Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don't push the pieces too tightly together, then place onto the tray.
  • Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
  • Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
  • Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
  • Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

Nutrition Facts : Calories 272 calories, Fat 14.8 g fat, SaturatedFat 2.6 g saturated fat, Protein 25 g protein, Carbohydrate 10.2 g carbohydrate, Sugar 9.8 g sugar, Sodium 1.4 g salt, Fiber 0.1 g fibre

ASIAN GLAZED SALMON



Asian Glazed Salmon image

This salmon is marinated in a simple but super tasty Asian marinade and then broiled/grilled to produce a gorgeous caramelisation. Fast enough for midweek, fancy enough for company!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Salmon

Time 15m

Number Of Ingredients 10

2 salmon fillets (, skinless (approximately 0.8 - 1lb / 400 - 500g))
1 tsp fresh ginger (, finely grated)
1 garlic clove (, crushed)
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chili sauce ((Note 1))
Sesame seeds
Scallions/shallots (, finely sliced)
Steamed Asian Greens
Rice

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



Asian Salmon image

This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.

Provided by TigerJo

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) salmon fillets
1 tablespoon extra virgin olive oil
1 1/2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 1/2 teaspoons brown sugar, packed (or sugar substitute)
1/2 teaspoon finely minced garlic
1 dash fresh ground black pepper
2 tablespoons finely minced onions

Steps:

  • Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
  • If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
  • If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.

Nutrition Facts : Calories 199.1, Fat 10, SaturatedFat 1.6, Cholesterol 51.6, Sodium 336.3, Carbohydrate 2.5, Fiber 0.1, Sugar 2, Protein 23.6

EASY GINGER SESAME SALMON (ASIAN-INSPIRED)



Easy Ginger Sesame Salmon (Asian-Inspired) image

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

1 1/2 Teaspoon orange juice concentrate
1/2 Teaspoon balsamic vinegar
1/2 cup coconut aminos
1 Tablespoon fresh lime juice
2 Teaspoons minced garlic
1 1/2 Teaspoons freshly grated ginger (or ginger paste)
1/2 Tablespoon sesame oil
1/2 Teaspoon fish sauce
Pinch of salt
(4) 4-6oz salmon fillets (skin on)
olive oil
salt
pepper

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.

ELI'S ASIAN SALMON



Eli's Asian Salmon image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 5 servings

Number Of Ingredients 12

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

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



Asian Salmon image

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

2 pounds salmon fillets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
3 cups water

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 SALMON BOWL WITH LIME DRIZZLE



Asian Salmon Bowl with Lime Drizzle image

Provided by Larraine Perri

Categories     Rice     Sauté     Quick & Easy     Dinner     Lime     Salmon     Healthy     Self     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 12

1 cup jasmine rice
2 teaspoons unsalted butter
1 large clove garlic, finely chopped
1/4 teaspoon red pepper flakes
3 tablespoons pure maple syrup
3 tablespoons fresh lime juice
3 tablespoons reduced-sodium soy sauce
1 teaspoon cornstarch
4 salmon fillets (4 ounces each), skin removed
1 teaspoon canola oil
2 packages (5 ounces each) baby spinach
2 teaspoons black sesame seeds

Steps:

  • Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.

ASIAN SALMON IN FOIL



Asian Salmon in Foil image

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

1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

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.

ASIAN MARINATED SALMON



Asian Marinated Salmon image

Time 1h30m

Number Of Ingredients 10

2.5 to 3 pounds fresh salmon fillets, cleaned
1/2 cup soy sauce
2 tablespoons Sriracha (chili sauce)
1 1/2 tablespoons fresh grated ginger
4 cloves garlic, minced
1/2 lime, zested and juiced
2 tablespoons honey
1/4 teaspoon red pepper flakes
3 green onions, finely chopped
sesame seeds and chopped green onions to garnish, optional

Steps:

  • In a small bowl, mix the soy sauce, Sriracha, ginger, garlic, lime zest and juice, honey, red pepper flakes, and 3 green onions. Cover bottom of glass baking pan with parchment paper and place the salmon fillets in the pan, skin side down. Pour the marinade on top of fillets and lift the salmon slightly to make sure the marinade reaches all sides of the salmon. Cover with plastic wrap and refrigerate about 1 hour to marinade. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap from the salmon and bake for 15-20 minutes, or until the fish turns opaque and flaky. Serve with sesame seeds and green onions to garnish, optional.

JAPANESE BAKED SALMON



Japanese Baked Salmon image

It's hard to make salmon sexy. It's the fish next door. Make the best marinated salmon with this easy Japanese recipe you can bake in the oven.

Provided by Asian Test Kitchen

Categories     Main Course

Number Of Ingredients 7

1 lb salmon fillet
1 Tb soy sauce (or tamari)
1 Tb mirin
1 Tb sake
1 Tb honey (or brown sugar, or maple syrup, or other sweetener)
2 tsp ginger (minced)
1 clove garlic (minced)

Steps:

  • Preheat oven to 375 degrees F.
  • Remove pin bones from salmon if needed.
  • Mix together marinade ingredients. Pour over salmon and marinate at least 15 minutes to overnight.
  • Remove salmon from marinade and wipe off excess ginger and garlic. Put onto oiled baking sheet.
  • Bake for 10-20 minutes depending on thickness of the salmon. The salmon should reach an internal temperature of 145 degrees F.

Nutrition Facts : Calories 386 kcal, Carbohydrate 14 g, Protein 46 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 669 mg, Sugar 11 g, ServingSize 1 serving

MISO SALMON RECIPE



Miso salmon recipe image

This recipe shows you how to grill and bake the salmon. Both are incredibly delicious and easy to follow. The fish is marinated with the miso marinate that is savory and sweet. Best Japanese salmon recipe ever.

Provided by KP Kwan

Categories     Main

Time 22m

Number Of Ingredients 8

2 tbsp (30g) miso paste of your choice
1 tbsp sake
1 tbsp mirin
2 tsp Japanese soy sauce
1/2 tsp sesame oil
2 salmon fillets or steaks
Black and white sesame as a topping
Scallion to garnish

Steps:

  • Mix all the ingredients except the fish in a small bowl,
  • Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
  • Remove the excess marinade.
  • Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
  • Place the salmon fillet skin side down with at least one inch of space in between.
  • Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
  • Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
  • Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
  • Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
  • Remove the excess marinade.
  • Heat some oil in a grill pan. Grill the salmon over medium heat.
  • Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
  • Place the salmon on the serving plate over a bed of rice.
  • Sprinkle with some white and black sesame and some scallion to garnish.

Nutrition Facts : Calories 818 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 250 milligrams cholesterol, Fat 50 grams fat, Fiber 0 grams fiber, Protein 80 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 489 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat

HONEY-SOY ASIAN SALMON IN FOIL



Honey-Soy Asian Salmon in Foil image

Provided by Georgia

Number Of Ingredients 10

2 pounds salmon
1/4 cup honey
3 cloves garlic, minced
2 Tablespoons reduced sodium soy sauce
1 Tablespoon seasoned rice vinegar
1 Tablespoon sesame oil
1 teaspoon freshly grated ginger
1 1/2 teaspoons Sriracha, or to taste, optional
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Steps:

  • Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil.
  • In a small bowl, whisk honey, garlic, soy sauce, rice vinegar, sesame oil, ginger and Sriracha.
  • Place salmon onto prepared baking sheet and fold foil edges inward slightly. Pour honey mixture over the salmon. Fold foil over salmon, covering completely and sealing completely closed.
  • Bake until cooked through, 15-20 minutes.* Open packet and broil for 4-5 minutes, or until salmon is caramelized and slightly charred.
  • Garnish with green onions and sesame seeds.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

GLAZED SESAME SALMON



Glazed sesame salmon image

Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture

Provided by Katy Greenwood

Categories     Dinner, Fish Course, Main course

Time 30m

Number Of Ingredients 10

2 tbsp chilli sauce (we used sriracha)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine
1 garlic clove , crushed
2 tsp finely grated ginger
4 salmon fillets
1 tbsp sesame seeds
boiled rice , to serve
stir-fried vegetables , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
  • Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium

GLAZED ASIAN-STYLE SALMON FILLET



Glazed Asian-Style Salmon Fillet image

I love to cook and usually try a new recipe at least once a week. This salmon has wonderful flavor. I've served it to company several times, and they always love it. --Sherry West of New River, Arizona

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/8 teaspoon sesame oil
1 salmon fillet (1-1/2 pounds)

Steps:

  • In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.

Nutrition Facts : Calories 233 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

20-MINUTE ASIAN SALMON



20-Minute Asian Salmon image

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

2 tablespoons soy sauce (or a gluten-free alternative )
1 teaspoon cornstarch
1 tablespoon honey
1 teaspoon hot sauce
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
Avocado oil spray
4 (6 oz) salmon fillets
4 tablespoons thinly sliced scallions (green part only)

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



Slow Baked Asian Salmon image

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

1 ½ lb. salmon fillet
3 tablespoons honey
2 tablespoons soy sauce (gluten-free or coco aminos, as needed)
1 tablespoon sesame oil
1 inch piece of ginger (very finely minced)
1 clove garlic (very finely minced)
Optional: 1 finely chopped red chili
For garnish: toasted sesame seeds and sliced green onions

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

ASIAN SALMON FILLETS



Asian Salmon Fillets image

"This is a recipe I concocted after a visit to Hawaii," writes Susan Coryell. The Huddleston, Virginia reader shares her flaky salmon in a flavorful sauce that would be perfect for a rushed-for-time weeknight or special event alike.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 green onions, thinly sliced
1 garlic clove, minced
1 teaspoon olive oil
1 teaspoon minced fresh gingerroot
4 salmon fillets (5 ounces each)
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce

Steps:

  • In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside. , Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned. , Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon.

Nutrition Facts : Calories 300 calories, Fat 17g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 725mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS



Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas image

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

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander

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

TASTY SALMON FILLETS ASIAN STYLE



Tasty Salmon Fillets Asian Style image

If you enjoy Asian flavors, then this fast and easy dish is the one to try. Fresh salmon fillets are placed on a bed of Chinese/Napa Cabbage. Then "Topped Off" with green onions, ginger, soy sauce and hot sesame oil. Served this lunch dish warm or at room temperature, it is "Simply Delicious."

Provided by SkipperSy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb salmon, 4 fillets (or one big piece)
1/2 cup fresh dill, chopped and washed to remove sand
3 green onions, clean and cut up into long thin 1 inch strips
2 tablespoons grated fresh ginger
3 -4 cups napa cabbage or 3 -4 cups Chinese cabbage, cut up into medium bite size pieces
2 tablespoons cornstarch
1/4 cup chicken stock
salt
1 tablespoon chinese rice wine
3 tablespoons sesame oil
4 tablespoons light soy sauce
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 -3 tablespoons fresh rosemary needles, remove needs from the hard stems

Steps:

  • Preparation.
  • In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
  • In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
  • Mix in a cup the corn starch and chicken stock, set aside.
  • Cooking Instructions.
  • In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
  • Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
  • If using one big piece of fish, cut into four individual fillet servings, set aside.
  • In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
  • Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
  • Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
  • Next place some scallions and ginger on top of the individual salmon fillets.
  • Pour 1 tablespoon of soy sauce on each piece of fish.
  • Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
  • Serve and Enjoy!

SESAME ASIAN SALMON RECIPE



Sesame Asian Salmon Recipe image

Enjoy this Sesame Asian Salmon Recipe with a stir-fried vegetable medley. This Asian salmon recipe is a low-cal, low-sodium dish great for weeknights!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 7

1/4 cup KRAFT Lite Asian Toasted Sesame Dressing, divided
4 skinless salmon fillets (1 lb.)
2 tsp. olive oil
2 carrots, cut into matchlike sticks
1 cup sugar snap peas
1 red pepper, cut into strips
1 green onion, thinly sliced

Steps:

  • Heat oven to 450ºF.
  • Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
  • Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.
  • Spoon cooked vegetables onto serving plate; top with fish and onions.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

ASIAN GRILLED SALMON



Asian Grilled Salmon image

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

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

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.

ASIAN SALMON BURGERS WITH WASABI MAYO



Asian Salmon Burgers with Wasabi Mayo image

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

For Salmon Burgers
2 lb. salmon fillets, skinned and boned
1-3/4 cups panko bread crumbs, divided plus more if needed
1 bunch green onions, washed
1/4 cup KRAFT Real Mayo
1 Tbsp. pickling liquid from a jar of pickled ginger (Gari)
oil (canola, peanut, or vegetable) for pan frying
For Wasabi Mayonnaise
1/2 cup KRAFT Real Mayo
1 to 3 Tbsp. wasabi paste, to taste
whole wheat hamburger buns, toasted or tender lettuce leaves (like butter or red leaf lettuce)
Toppings
Asian pickled carrots
Japanese cucumber salad
pickled ginger

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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