WALNUT-CRUSTED GINGER SALMON
For those who aren't wild about fish, this gingery salmon is a game-changer. Baking on foil makes for extra-easy cleanup. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over fillets; sprinkle with walnuts., Transfer to a foil-lined 15x10x1-in. baking pan coated with cooking spray. Bake 12-15 minutes or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 349 calories, Fat 22g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 468mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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.
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
GRILLED GINGERED SALMON
This is one of my most requested recipes, and there's never a crumb left when I make it.
Provided by Gourmet Photog
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
- About 1/2 hour before grilling, soak cedar plank in water.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
- Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 11.7 g, Cholesterol 82.6 mg, Fat 23 g, Fiber 0.3 g, Protein 31.1 g, SaturatedFat 4.2 g, Sodium 1884.6 mg, Sugar 9 g
PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.
Provided by spatchcock
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
- Pat the paste on both sides of the salmon fillets and season with salt and pepper.
- Heat a 12-inch heavy-based skillet over medium-high heat.
- Add the remaining 1 tablespoon oil and swirl to coat.
- When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
- Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
- Transfer to a warm platter.
- Pour off all but a film of fat from the pan.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
- Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
- Put the pan over high heat.
- Add the wine and boil until reduced by half.
- Add the broth; boil until reduced by half again.
- Off the heat, swirl in the butter.
- Season with salt and pepper to taste.
- Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 377, Fat 20.9, SaturatedFat 5.3, Cholesterol 102.8, Sodium 168.9, Carbohydrate 7.3, Fiber 3.1, Sugar 2.3, Protein 35.4
WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE
This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.
Provided by Galley Wench
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
- Add the vinegar and soy, and whisk well.
- Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
- Season lightly with the Essence.
- Place the panko crumbs in a shallow dish.
- Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
- Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
- MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
- Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
- Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
- Continue whisking until the sauce is smooth.
- Add the soy sauce, salt, to taste, and wasabi.
- Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
- Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
- Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
- Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
- Serve immediately with steamed rice, and pass the remaining sauce at the table.
Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
HONEY-GINGER GRILLED SALMON
This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it.
Provided by Kerri Skrudland
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.3 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 0.5 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1291 mg, Sugar 19.8 g
GINGER CRUSTED SALMON
Steps:
- Preheat the oven to 400 degrees F. Season both sides of salmon with salt, pepper, garlic powder and onion powder. In a separate bowl, combine the ginger, bread crumbs and zests in a bowl.
- Sear both sides of salmon in pan with olive oil. Spread bread crumb mixture on top of filets. Roast in oven until filets are medium rare and "crust" is golden brown (about 6 - 8 minutes).
- Buttery Ginger Sauce:
- In a mini food processor, mince together ginger, garlic and onion. Transfer to saucepan and add honey, soy sauce and brown sugar. Bring to a boil and simmer about 8 minutes until the sauce reduces by half. Remove from the heat and stir in the butter cubes and orange juice. Strain through cheesecloth or mesh strainer.
- Steam green beans just to soften (about 3 minutes,). Add red and yellow peppers and steam one more minute to warm through. Ladle Buttery Ginger Sauce on plate, add vegetables and top with salmon. Garnish with chopped green onion.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GINGER SALMON WITH BROWN RICE
Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.
Nutrition Facts : Calories 446 calories, Fat 19g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 605mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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PAN-ROASTED SALMON WITH SOY-GINGER GLAZE - FOOD & WINE
From foodandwine.com
4/5 Total Time 15 mins
- Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
- Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.
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- Preheat the oven to 400°. In a medium skillet, melt the butter. Add the shallot, garlic and 1 tablespoon of the minced ginger and cook over moderate heat until the shallot is translucent, about 4 minutes. Add the panko and stir to coat evenly with the butter. Cook, stirring frequently, until the panko is lightly toasted, about 3 minutes. Season the topping lightly with salt and black pepper.
- In a large skillet, heat 3 tablespoons of the olive oil until shimmering. Add the diced eggplant and cook over moderately high heat until lightly browned, about 5 minutes. Reduce the heat to moderate, cover and cook until softened, about 5 minutes longer. Transfer the eggplant to a small bowl.
- In a shallow bowl, whisk the lime juice with the mustard. Add the salmon fillets and turn to coat. Set the salmon on a parchment paper–lined baking sheet and season with salt and pepper. Pack the panko mixture on top of each salmon fillet and roast for 12 minutes, or until just cooked through.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in the skillet. Add the shiitake caps and cook over moderately high heat, stirring occasionally, until tender, about 3 minutes. Reduce the heat to moderate. Add the scallion and the remaining 2 teaspoons of minced ginger and cook for 1 minute. Return the softened eggplant to the skillet and season the vegetables with salt and pepper. Add the rice vinegar and cook until reduced by half, about 1 minute. Remove from the heat and stir in the chopped basil and mint.
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