Asian Salmon Food

SLOW BAKED ASIAN SALMON

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.

JOOLS' ASIAN-STYLE SALMON

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.

20-MINUTE ASIAN SALMON

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.

STICKY ASIAN-STYLE SALMON WITH BROCCOLI, QUICK PICKLED CUCUMBER & RICE

Steps:

• Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
• Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
• Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
• Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
• Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
• Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
• Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
• Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
• Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.

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.

BAKED SALMON WITH GINGER SOY MARINADE

Steps:

• Prep ahead: In a bowl, use a hand whisk to mix together the Asian rice vinegar, soy sauce, honey, Asian sesame oil, garlic, ginger, black pepper, and green onions. This can be done up to a day ahead and kept chilled until ready to use.
• Use paper towels to thoroughly dry salmon fillet on all sides, removing as much excess moisture as you possibly can. Place salmon in a large glass baking dish. Very slowly, pour marinade over the salmon, ensuring salmon is thoroughly coated. Cover and chill overnight (at minimum, marinate for several hours.)
• Remove salmon from fridge and let rest at room temp while oven preheats to 350F, with rack on middle position. Transfer salmon to a large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Bake 10 minutes (if your salmon is extra thick, or very cold, you may bake an additional 3-5 minutes.)
• Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn't burn. It should reach a nicely browned color on top. Remove salmon from heat, let rest a few minutes at room temperature, and serve warm.

ASIAN GLAZED SALMON

Steps:

• In a medium saucepan, whisk together brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic, and lime juice.
• Bring to a boil over medium heat until sauce thickens. Set aside.
• Preheat the broiler to high. Line a baking dish with foil and place salmon on top.
• Baste with glaze and broil for 4 minutes. Remove salmon from the oven, turn over, baste with glaze and return to the oven to broil for 4 more minutes.
• Carefully remove salmon from the oven and baste one more time before serving.

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.

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 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.

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.

ASIAN SALMON SALAD

Steps:

• Cut salmon into 2.5cm / 1" cubes.
• Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
• Mix Dressing ingredients in a jar. Shake very well (jar is best).
• Divide Salad ingredients between 2 bowls.
• Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.
• Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)
• Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
• Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.
• Drizzle salad with Dressing. Serve immediately.

EASY GINGER SESAME SALMON (ASIAN-INSPIRED)

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 SALMON BOWL WITH LIME DRIZZLE

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 MARINATED SALMON

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.

ASIAN SALMON IN FOIL

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-STYLE MARINATED SALMON

Steps:

• Marinate Finely chop the scallion, mince the garlic, then put them in a shallow dish.
• Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper.
• Whisk using a fork to combine the ingredients.
• It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
• Put the salmon in the dish and turn it to coat with the marinade.
• Cover and let stand either 30 min at room temperature or overnight in the refrigerator.
• Bake Preheat the oven to 190ºC/375ºF.
• Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down.
• Bake in the middle of the oven about 20 min.
• Alternatively, the salmon may be cooked on an outdoor grill.
• Check with a fork to see if the fish is cooked through.
• Separate and lift the salmon from the skin with a metal spatula and serve (discard skin).

ASIAN GLAZED SALMON

Steps:

• Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium 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 fillets 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 SALMON CAKES

Steps:

• Mix the first 4 ingredients in a large bowl.
• Whisk together the next 8 ingredients and add to the salmon mixture.
• Add sesame seeds to 1 c panko.
• Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
• Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

HONEY-SOY ASIAN SALMON IN FOIL

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!

ASIAN SALMON PATTIES

Steps:

• In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
• Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

SMOKED SALMON WITH CHILLI & LIME DRESSING

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.

ASIAN SALMON

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.