GINGER ROASTED SALMON & BROCCOLI
This quick Asian salmon recipe uses the sauce for both glazing the salmon and tossing with the broccoli. Serve over rice noodles or brown rice tossed with sesame oil and scallions.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Salmon Fillet Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
- Whisk oil, tamari, vinegar, ginger and 1/8 teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the remaining marinade.
- Roast the broccoli for 5 minutes. Move it to one side of the pan and place salmon on the other side. Season the salmon with the remaining 1/8 teaspoon salt and brush with the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle with sesame seeds.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 16.8 g, Cholesterol 66.3 mg, Fat 13.2 g, Fiber 1.7 g, Protein 33.6 g, SaturatedFat 2.4 g, Sodium 603.2 mg, Sugar 10.2 g
GINGER LIME SALMON WITH SCALLION RICE & ROASTED SESAME BROCCOLI
Fishing for a delicious, sea-faring meal? We've got just the thing! Salmon fillets are pan seared until crisp, then drizzled with a gingery lime-spiked sauce. On the side, there's fluffy rice and crispy roasted broccoli flecked with sesame seeds. We know you'll REELY love this one.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 14
Steps:
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into bitesize pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
- In a small pot, combine rice, half the ginger, ¾ cup water (1½ cup for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
- Toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 15-20 minutes. Meanwhile, place sesame seeds in a large, dry pan over mediumhigh heat. Cook, stirring, until golden brown and fragrant, 1-2 minutes. Turn off heat. Transfer to a small bowl; season with salt and pepper. Wash out pan.
- Pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in pan used for sesame seeds over medium-high heat. Add salmon skin sides down; cook until skin is crisp, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.
- Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 TBSP butter (3 TBSP for 4). Season with salt and pepper.
- Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4), lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as many sesame seeds as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 780 kcal, Fat 47 g, SaturatedFat 17 g, Carbohydrate 54 g, Sugar 5 g, Protein 29 g, Fiber 5 g, Cholesterol 120 mg, Sodium 590 mg
GINGER LIME SALMON WITH SCALLION RICE & ROASTED BROCCOLI
Fishing for a delicious, sea-faring meal? We've got just the thing! Salmon fillets are pan seared, then drizzled with a gingery, lime-spiked sauce. On the side, there's buttery rice and crispy roasted broccoli, and it's all garnished with thinly-sliced chili pepper for customizable heat. We know you'll REELY love this one.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 14
Steps:
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Thinly slice chili.
- In a small pot, combine rice, half the ginger, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
- Meanwhile, toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
- While broccoli roasts, pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down; cook until skin is crisp, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.
- Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 TBSP butter (3 TBSP for 4). Season with salt and pepper.
- Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as much chili as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 780 kcal, Fat 46 g, SaturatedFat 17 g, Carbohydrate 55 g, Sugar 6 g, Protein 30 g, Fiber 5 g, Cholesterol 120 mg, Sodium 590 mg
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
GINGER SALMON WITH CUCUMBER LIME SAUCE
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place the first 13 ingredients in a blender. Cover and process until pureed., In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets., Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce.
Nutrition Facts : Calories 327 calories, Fat 20g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 372mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
LIME AND GINGER GRILLED SALMON
Make and share this Lime and Ginger Grilled Salmon recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
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.
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CRISPY SCALLION GINGER SALMON RECIPE - THE WOKS OF LIFE
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5/5 (35)Total Time 25 minsCategory Fish And SeafoodCalories 308 per serving
- Place a frying pan (we used a cast-iron skillet), over medium-high heat. Spread two tablespoons of oil evenly in the pan. Place the salmon in the pan skin-side down. Cook the salmon on each side for 4-7 minutes, depending on the thickness of the piece. These somewhat thicker fillets took closer to 7 minutes on each side. Don’t fuss with the salmon while it cooks.
- As a little cheat, look at the side of your filet. There should be no appearance of rawness in the middle. As the cooked salmon converges in the center of the cross-section of your filet as you sear each side, you’ll be able to get a decent sense of when your salmon is cooked.
- While the salmon is cooking, in a small bowl, mix together the water, soy sauce, sugar, sesame oil, and salt. Set aside.
- Transfer the cooked filets to a plate. In the same pan you seared the salmon in, add 2 tablespoons of oil, and lightly fry the ginger until crisp. Add the scallions and cook until wilted, followed by the prepared soy sauce mixture. Bring the sauce to a boil, and turn off the heat.
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