GINGER GARLIC SALMON MARINADE (GRILLED, BAKED OR BROILED)
Made with pantry staples this marinade is quick and easy to prepare!
Provided by Holly Nilsson
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Add salmon to a large ziptop bag.
- In a small mixing bowl add soy sauce, water, sesame oil, dark brown sugar, ginger, garlic, and jalapeno pepper. Whisk to combine and pour over salmon.
- Close the bag and gently move the salmon in the bag so the marinade is covering all the salmon.
- Let the salmon marinate in the refrigerator for up to 45 minutes.
Nutrition Facts : Calories 347 kcal, Carbohydrate 2 g, Protein 46 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 352 mg, Sugar 2 g, ServingSize 1 serving
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
GINGER-GLAZED SALMON
Provided by Molly Yeh
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
SALMON WITH GARLIC AND GINGER
A citrus marinade sparked with garlic and ginger perks up the salmon fillets Patricia Cohen prepares in her Floral City, Florida home. She relies on her microwave to cook the fish in minutes.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.
Nutrition Facts :
WILD GARLIC-CRUSTED SALMON
A seasonal main course to serve over Easter that's just as good cold as it is hot from the oven. Wild garlic pairs beautifully with a side of salmon
Provided by Tom Kerridge
Categories Dinner, Fish Course, Main course
Time 45m
Number Of Ingredients 12
Steps:
- To make the crust, put the bread and garlic in a food processor and blend until you have a fine crumb, then add the wild garlic and blitz for 1 min. Once the leaves have broken down, pour in the melted butter and blend to a fine green dough. Lay one large sheet of baking parchment on your work surface, then tip the dough on top. Lay a second sheet on top and, using a rolling pin, roll the dough to the thickness of a £1 coin. Put in the fridge to firm up for about 1 hr.
- Heat oven to 180C/160C fan/gas 3. Sprinkle the salmon with some salt and transfer to a baking sheet lined with baking parchment. Remove the crust from the fridge and cut to the same size as the salmon. Remove the parchment from either side of the crust and place on top of the fish. Roast for 20 mins or until the fish is just cooked through.
- To make the salsa, put all the ingredients in a food processor and blend to a fine purée. Once the fish is cooked, remove from the oven and place on a board in the middle of the table, along with the salsa and a few lemon wedges.
Nutrition Facts : Calories 1075 calories, Fat 70 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 49 grams protein, Sodium 2.9 milligram of sodium
PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS
Add a crunchy twist to a classic salmon recipe to create a simple yet special supper
Provided by Mary Cadogan
Categories Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
- Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.
Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium
GINGER & GARLIC SALMON
A nice, flavorful fish recipe. You could probably substitute the salmon with another kind of fish if you'd like. Note: prep time does not include time for marinating fish.
Provided by Myra9035
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for marinade in small bowl.
- Place salmon in a baking dish and pour the marinade over it, making sure to coat the top well.
- Allow to marinate for about 15-20 minutes.
- Parboil carrots and green beans together for about 5-8 minutes, depending on how soft you like to eat them.
- Drain carrots and beans and sprinkle them around the fish in the baking dish, turning to coat in the marinade.
- Place salmon in preheated oven at about 200 degrees C (or about 430 F) for 10 minutes.
- Serve with rice or potatoes.
GARLIC GINGER CRUST SALMON
People who hate fish (especially salmon) go nuts over this. It should be called 'The Best' Salmon recipe. Prep time includes marinade time.
Provided by herby
Categories High Protein
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything but fish in a shallow dish.
- Place salmon, skin side up, into marinade. Marinade in fridge for 1-2 hours.
- Remove fish from dish. Drain marinade but keep garlic and ginger chunks.
- Pile chunks from marinade onto top of salmon forming a crust.
- Place salmon back into baking dish or on piece of foil.
- Bake at 450 for 20 minutes, or until fish flakes with a fork.
Nutrition Facts : Calories 269.5, Fat 7.7, SaturatedFat 1.4, Cholesterol 78.2, Sodium 2141.2, Carbohydrate 10, Fiber 0.8, Sugar 4.3, Protein 39.2
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