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.
POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE
Steps:
- Grate the potatoes using the large holes of the grater.
- Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- Preheat oven to 425 degrees.
- In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
- Serve with Chive and Scallion Sauce.
- Grate the potatoes using the large holes of the grater.
- Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- Preheat oven to 425 degrees.
- In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
- Serve with Chive and Scallion Sauce.
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
STEAMED FISH WITH GINGER AND SCALLIONS
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Provided by Hsiao-Ching Chou
Categories Dinner Seafood Fish Bass Snapper Ginger Green Onion/Scallion Soy Sauce Wine Lunar New Year Pescatarian Dairy Free Peanut Free Tree Nut Free Steam Healthy
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Set up your steamer over high heat.
- Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
- In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
- Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
- Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.
GINGER-SCALLION CRUSTED SALMON
Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.
Provided by Ryan Nomura
Categories Baked Salmon
Time 3h35m
Yield 4
Number Of Ingredients 22
Steps:
- To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
- To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
- Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
- Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
- To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.
Nutrition Facts : Calories 1163.1 calories, Carbohydrate 27.6 g, Cholesterol 249.8 mg, Fat 92.3 g, Fiber 1.6 g, Protein 48.8 g, SaturatedFat 34.5 g, Sodium 1036.6 mg, Sugar 16.8 g
SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE
Provided by Bon Appétit Test Kitchen
Categories Ginger Quick & Easy Low Cal Dinner Salmon Healthy Cilantro Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.
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.
PICKLED-GINGER BAKED SALMON
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams
SESAME CRUSTED TROUT WITH GINGER SCALLION SALAD
Sounds fancy but it's very easy. This is a nice dinner for two people. Have your fish guy do the deboning of the trout. My husband found this recipe in one of his fishing magazines but it's originally from Lucia's Restaurant in Minneapolis, Minn.
Provided by Hey Jude
Categories Trout
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Trout: Rinse each trout under cold water and pat dry. Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottom, large saute pan, heat the butter and oil until the foam subsides. Place the trout skin-side-up in the pan. Season with salt and pepper. Lower the heat to medium and cook about 5-8 minutes; flip, and cook another 5-8 minutes, or until the flesh is pinkish white and flaky.
- Ginger Scallion Salad: Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.
Nutrition Facts : Calories 859.1, Fat 60.1, SaturatedFat 14.8, Cholesterol 196.2, Sodium 743, Carbohydrate 16.8, Fiber 4.2, Sugar 3.2, Protein 64.9
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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- 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.
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