Crispy Salmon With Turnip Mandarin Noodle Salad Food

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MISO-GLAZED SALMON COLD NOODLE SALAD



Miso-Glazed Salmon Cold Noodle Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

2 packages instant ramen noodles
2 tablespoons peanut butter
Juice of 1 lime
1/3 cup plus 2 tablespoons store-bought Asian sesame dressing
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
1/4 cup red miso
2 tablespoons honey
Kosher salt
Two 6-ounce skinless salmon fillets
Toasted sesame seeds, for garnish
Thinly sliced scallion greens, for garnish

Steps:

  • Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
  • Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
  • Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
  • Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
  • Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

CRISPY SALMON WITH MISO-HONEY NOODLES



Crispy Salmon with Miso-Honey Noodles image

The key to crispy salmon is shallow frying in a large skillet. All you need is a thin coating of oil, about 3 tablespoons. Turn the salmon every 2 to 3 minutes so that all sides are equally crisp.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
12 ounces spaghetti
2 teaspoons sesame oil
1/4 cup miso
3 tablespoons fresh lime juice
6 tablespoons vegetable oil
2 tablespoons honey
1 clove garlic, finely grated
2 scallions, thinly sliced
1/2 hothouse cucumber, cut into thin half-moons (about 1 1/2 cups)
1 red chile or jalapeno, thinly sliced into half-moons
1/2 cup cilantro, roughly chopped

Steps:

  • Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
  • Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
  • Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
  • When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.

ASIAN SALMON NOODLE SALAD



Asian Salmon Noodle Salad image

Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Recipe by Rosie Schwartz, RD and found at lcbo.ca.

Provided by evelynathens

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces spaghetti, broken in half
1 tablespoon grated gingerroot
4 teaspoons sesame oil
3 tablespoons reduced sodium soy sauce
1/4 cup seasoned rice wine vinegar
2 teaspoons sugar
1/4 teaspoon cayenne pepper (or to taste)
1 cup shredded carrot
1 cup cucumber, cut into long matchsticks
10 ounces grilled salmon, cut into small chunks
2 tablespoons chopped fresh coriander (optional)
1 tablespoon toasted sesame seeds

Steps:

  • Cook spaghetti in boiling water until cooked al dente. Drain.
  • In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
  • In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
  • Pour in dressing and toss to coat salad.
  • Garnish with sesame seeds.

Nutrition Facts : Calories 394.3, Fat 10.3, SaturatedFat 1.6, Cholesterol 32.6, Sodium 479.8, Carbohydrate 50.9, Fiber 3.5, Sugar 5.8, Protein 23.7

GRILLED CANDIED-GARLIC SALMON ON CRISPY RICE NOODLES AND BABY ASIAN GREENS



Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens image

Provided by Food Network

Categories     main-dish

Time 57m

Yield 6 servings

Number Of Ingredients 18

10 cloves garlic, sliced very thin, plus 2 cloves garlic (pressed or minced)
1/2 cup water
1/2 cup white wine
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons Asian fish sauce
3 tablespoons lime juice
2 teaspoons ginger, minced
2 teaspoons curry paste
6 (6-ounce) salmon fillets
Oil, for frying
8 ounces dried rice noodles (mai fun or rice sticks)
1/2 cup thinly sliced shallots
Flour, for coating
2 cups halved snap peas
1/4 cup thinly sliced scallions
5 cups baby greens
Salt and pepper

Steps:

  • Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
  • Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
  • To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
  • Preheat the grill.
  • Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
  • Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
  • Mix the snap peas, scallions and greens in a bowl.
  • Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
  • Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

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