Ginger Salmon Steaks Food

GINGER SALMON STEAKS

Steps:

• Mix butter, soy sauce, garlic and ginger in a bowl.
• Heat oil in a nonstick skillet over medium high heat.
• Add salmon and dot with half the butter mixture.
• Cook about 5 minutes or until browned on one side.
• Turn, dot with remaining butter and cook another 4-5 minutes until salmon flakes easily.
• Garnish with lime slices.

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.

SOY GINGER SALMON

Steps:

• Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.
• In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
• Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.

GINGER ROASTED SALMON

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
• Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
• Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

POACHED GINGER SALMON STEAKS

Steps:

• In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.

BROILED SALMON STEAKS

Steps:

• Rinse the salmon steaks and pat dry with paper towels.
• In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
• Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
• Let stand for 15 minutes.
• Set the oven rack 3 to 4 inches below the element and preheat the broiler.
• Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
• Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
• Broil the salmon until lightly browned, 3 to 5 minutes.
• Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
• Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
• Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.

BAKED SALMON STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

GRILLED GINGERED SALMON

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.