Baked Salmon Roll With A Sweet Ponzu Sauce Food

SEARED SALMON WITH PONZU AND BABY BOK CHOY

Steps:

• Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
• Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
• Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
• Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

SALMON ROLL

Steps:

• Prepare the biscuit dough as per package.
• Roll into rectangle 1/4 inch thick. Spread with soft butter.
• Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
• Roll up from the long side, turn cut side down, close the ends.
• Bake at 400 degF for 30 minutes.
• Service with parsley sauce.

BAKED SALMON ROLL WITH A SWEET PONZU SAUCE

Steps:

• Wash rice before cooking to remove as much of the starch as possible. water should run clear.cook your rice first i use my hand to measure the water but you can also just follow the direction on the package. after rice is done add 1/4 cup mirin, 1/4 cup sugar, 1/4 cup rice vinegar to the rice. mix well set aside to cool till touchable. while rice is cooling prep your filling and start your sauce.
• combine all sauce ingredients in small sauce pan. simmer till the liquid is reduce by half. remove from heat and place aside to cool.sauce should thicken while cooling.
• cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1/2 inch strips. i usually keep the cream cheese strips in the fridge till ready to use.
• peel and deseed your cucumber. cut into long slices. i feed the extra to my kids or make a asian cucumber salad.
• shredd your crab and set aside.
• it is a plus to have a sushi mat most can be bought at any asian market . i got mine for $2.99 very inexpensive. if you don't have one though use saran wrap.
• i take my sushi mat and place a piece of saran wrap on top of it. now take 1 sheet of your nori and place it one the saran wrap.
• place a handfull of rice on to of your nori. make sure to keep some cool water running to keep the rice from sticking to your hand. smooth rice all over your wrap just enough to cover try to make it as even as possible. now pick up your rice covered nori and flip it so the rice is now on the saran wrap. on the side closest to you place your filling. i generally start with the cream cheese 2 slices, then cucumbers 4 - 6 slices and enough crab to line the roll. for a person who likes spicy i sometimes add a few drops of a chili sauce.
• now its time to roll. the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect.
• pull the mat or saran wrap to cover the filling. give it s slight squeeze to make sure everything is tighly sealed. continue rolling the roll and squeeze again when you get to the end. make you the seam side is down. repeat with your second roll. make sure not to removed the saran wrap yet set your rolls aside. preheat oven to broil.
• make sure your salmon has no skin on it. i have my local store remove the skin i suggested a whole foods store if you have one. your fish monger will also tell you the best cuts he has currenly if you ask. cut into 1 1/2 to 2 inch strips.
• remove the top of your saran wrap on the roll but don't remove.
• place your salmon on top of the roll. place your saran wrap bake on the roll. squeeze the roll with your sushi mat or squeeze your saran wrap. this is the help the salmon form to the roll.
• using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape.
• spray a cookie sheet with pam. transfer roll to cookie sheet with saran wrap on to maintain shape.
• remove saran wrap it should come off easy after slicing through it.
• place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese.
• remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll.
• pour sauce over the roll to your liking.
• you may want to wait a couple of minutes to eat as filling maybe very hot.
• garnish with some thinly sliced green onions if you like.
• sit back and enjoy
• don't forget your chopsticks.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW

Steps:

• Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
• Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.