China Bayles Baked Salmon Food

CHINESE FIVE-SPICE SALMON

Steps:

• Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
• Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.

SALMON BAKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

GRILLED SALMON WITH CHINESE BARBEQUE SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

CHINA BAYLES' BAKED SALMON

Steps:

• Place salmon on foil large enough to fold into a packet. Fold up the sides.
• Scatter the cilantro and parsley on top. Pour on the wine.
• Continue to fold the foil into a package, sealing the end and placing on a baking sheet. Bake in preheated 450F oven for 12 minutes.

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.

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

CHINESE-STYLE FLAVORFUL SALMON

Steps:

• In a bowl, mix all the sauce ingredients.
• Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
• Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
• Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
• Serve, garnishing with cilantro.

BAKED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
• Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
• Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.