Asian Salmon Medallions Food

FRESH SALMON MEDALLIONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil.
• Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips.
• Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion.
• Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion.
• Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl.
• Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one.
• Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.

ASIAN SALMON MEDALLIONS

Steps:

• In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.

ASIAN GRILLED SALMON

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.

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.

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

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.

ASIAN GLAZED SALMON

Steps:

• Place the sugar, soy sauce, hoisin sauce, ginger, a dash of red pepper flakes, garlic and lime juice in a nonreactive saucepan.
• Bring the mixture to a boil, reduce the heat to medium and cook for 15 to 20 minutes or until the sauce forms a glaze.
• Set aside.
• Preheat the broiler.
• Place the salmon on a broiler pan and baste with the sauce.
• Let sit for 15 minutes.
• Broil them until cooked through, about 8 minutes, basting again with the glaze.
• Remove the salmon from the heat and baste once more with the glaze before serving.

ASIAN PORK MEDALLIONS

Steps:

• In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.

ASIAN SALMON

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.