Ginger And Lime Salmon Food

GINGER AND LIME SALMON

Steps:

• Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler; if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.
• Place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.
• Broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.

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.

GINGER-LIME SALMON

Steps:

• Preheat oven to 450 degrees.
• Rub a 10 ounce skinless salmon fillet with just enough olive oil to coat.
• Place in a 10-inch nonstick skillet with an ovenproof handle.
• Season with salt and pepper, a squeeze of lemon or lime, and freshly grated ginger or garlic to taste.
• Bake 12-15 minutes or until firm to the touch or to your liking.

LIME AND GINGER GRILLED SALMON

Steps:

• Whisk together lime rind, lime juice, oil, ginger and jalapeno.
• Set aside a teaspoon of the mixture.
• Place salmon steaks in a dish just large enough to hold them.
• Pour remaining lime juice mixture over salmon and turn to coat.
• Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy).
• Preheat bbq to medium high and grease grill.
• Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side.
• Remove to platter and spoon reserved lime juice mixture over salmon.
• Serve immediately.
• If you wish to broil salmon, place on a rack set over a pan.
• Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.

GINGER LIME GLAZED SALMON

Steps:

• Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
• Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
• Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
• Serve with white or jasmine rice.

GINGER POACHED SALMON WITH LIME BASIL CREAM

Steps:

• Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
• Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
• To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

PAN-SEARED SALMON WITH GINGER-LIME SAUCE AND PEANUTS

Steps:

• Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.
• Combine the cucumber with the basil in a small bowl. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.
• Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving.

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.

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

TERIYAKI GINGER LIME SALMON

Steps:

• Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste).
• Heat the pan or skillet to very hot and add oil.
• Season fish with pinch of black pepper and salt.
• Sear the fish skin side down.
• Turn and sear the other side.
• Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
• When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
• Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
• Remove to a serving dish and top with sliced green part of green onion.
• Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.

GINGER AND LIME SALMON TARTARE

Steps:

• Clean and chop spring onions.
• Peel and grate ginger.
• Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
• Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
• Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
• Rinse lime and grate zest over individual portions.
• Squeeze lime, add on top and serve tartare right away.

SALMON EN CROûTE WITH GINGER & RAISINS

Steps:

• Mash the butter, almonds, currants, ginger and nutmeg together with a fork. Divide the pastry in two, making one piece slightly larger - this will be the top.
• Roll out the smaller piece of pastry, for the base, on a lightly floured surface until it is large enough to fit the fish with a 2.5cm border all the way around it. Put this onto baking parchment or a non-stick metal baking sheet. Sprinkle the semolina over the pastry base.
• Place one piece of the salmon on the pastry. Sprinkle over some lemon juice, season and spread the butter mixture over the top of it. Place the other half of the salmon, with the side that had the skin on it facing upwards, on top of the butter. Brush any excess semolina off the edges of the pastry. Mix the egg yolk and milk together and use to brush the pastry around the salmon. Roll out the rest of the pastry to fit the top and, once you've laid it over, pinch the pastry edges together to seal. Use the excess pastry to make shapes to decorate the top. Chill for 30 mins and heat the oven to 200C/180C fan/gas 6.
• Brush the salmon parcel with more egg wash and put in the oven for 40 mins. While it's cooking, make the sauce. Melt the butter in a small pan and fry the shallot until it softens. Add the flour and stir for 1 min. Take the pan off the heat and gradually pour in the cream. Put it back on the heat and gently bring to the boil. Turn the heat down, add the rest of the ingredients and simmer for a couple of minutes until the flavours of the herbs come through. Check for seasoning.
• Leave the salmon to cool for about 10 mins, then move it onto a warm serving platter and serve with the sauce. Serve it with a watercress salad and little waxy potatoes.

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.