Crispy Salmon Cubes With Chilli Ginger Glaze Food

BROILED SALMON WITH THAI SWEET CHILI GLAZE

Steps:

• Set the oven rack 5-6 inches from the top and preheat the broiler.
• Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
• Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, 5 minutes, lowering the heat if the glaze starts to get too dark in the pan. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, 3 to 4 more minutes. Transfer to a platter and top with the chopped scallions and sesame seeds.

CRISPY SALMON CUBES WITH CHILLI GINGER GLAZE

Steps:

• To make chillie ginger glaze, place all ingredients in a small saucepan on high heat and heat until boiling and cook for 3 to 4 minutes until slightly thickened, set aside.
• Cut salmon fillets into 2cm cubes and add to rice flour and toss to coat.
• Heat oil in a frying pan on high and cook salmon cubes in batches for 1-2 minutes each side, until crisp and golde and drain on papere towel.
• Place salmon cubes on 20 chinese soup spoons and add 1 Thai basil leaf and drizzle over glaze and serve with any remaining glaze alongside.
• If you don't have any chinese spoons, you can use small shallow dishes with toothpicks for picking up the salmon.

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, mix together the salmon, chili sauce, and the scallions.
• Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
• Bake for 12-15 minutes, until the salmon is cooked but still tender.
• Enjoy!

GLAZED SESAME SALMON

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.

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE

Steps:

• Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
• Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

FAST SALMON WITH A GINGER GLAZE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.