SPEEDY SALMON STIR-FRY
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
Nutrition Facts : Calories 498 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
BALSAMIC-GLAZED SALMON FILLETS
A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Provided by ISYBEL
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
- Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 6.5 g, Cholesterol 83.8 mg, Fat 15.5 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 171.2 mg, Sugar 4.9 g
SALMON STIR FRY WITH VEGETABLES
Salmon Stir Fry with broccoli, carrots, squash and more makes for a nutrient-dense dinner recipe!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
- Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
- Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
- Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
- Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
- Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Fat 11 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, ServingSize 1 of 3, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat
GLAZED SALMON WITH STIR-FRIED VEGETABLES
Make and share this Glazed Salmon with Stir-fried Vegetables recipe from Food.com.
Provided by Rhonda O
Categories Vegetable
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 15
Steps:
- CUT first 4 ingredients into thin strips, and set aside.
- SPRINKLE salmon fillets evenly with salt.
- Place on a rack in a broiler pan coated with cooking spray.
- BROIL 6 inches from heat 10 to 13 minutes or until fish flakes with a fork.
- WHISK together jelly, next 4 ingredients, and, if desired, dill.
- COOK carrot and parsnip in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes.
- Add bell pepper and onions; cook 1 to 2 minutes or until crisp-tender.
- Remove vegetables from skillet, and keep warm.
- ADD jelly mixture to skillet, and cook, stirring constantly, 3 to 4 minutes or until thickened.
Nutrition Facts : Calories 254, Fat 7.5, SaturatedFat 1.2, Cholesterol 52.6, Sodium 515.6, Carbohydrate 21.8, Fiber 2.3, Sugar 13.8, Protein 24.9
GINGER-GLAZED GRILLED SALMON
Our family loves salmon prepared this way, and it's a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. -Wanda Toews, Cromer, Manitoba
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.
Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 374mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED GLAZED SALMON
This is by far, my favorite company meal. We eat this salmon very often. It is so tender and delicious. Everyone I have served it to has always loved it - even children. Don't be afraid of the cayenne pepper - this is not a spicy dish. The original version of this recipe actually called for more cayenne (3/4 tsp.) which you are welcome to try if you like it a bit more spicy. The salmon called for in this recipe is a whole side of a fish - do not cut up until after it is cooked. The skin acts as a moisture protector on the grill and also helps hold the fish together- it can be removed after cooking, if you prefer. Adapted from a similar recipe in Quick Cooking magazine.
Provided by HeatherFeather
Categories Healthy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
- Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
- Set aside the remaining unheated sauce to use for basting the fish as you grill.
- Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
- Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
- Lightly brush grill grates with some oil and heat grill to medium.
- Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
- Cover grill and cook fish, undisturbed, for 5 minutes exactly.
- Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
- Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
- Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
- Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.
EASY GLAZED SALMON
It only takes four ingredients and a few moments of time to make this delightful main dish. -Tara Ernspiker, Falling Waters, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish., Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.
Nutrition Facts : Calories 394 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.
GLAZED VEGETABLE STIR-FRY
Make and share this Glazed Vegetable Stir-Fry recipe from Food.com.
Provided by TGirl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine sugar, lemon zest, lemon juice, soy sauce, water and cornstarch, and set aside.
- Heat oil over high heat in large, non-stick skillet.
- Add broccoli and red pepper, stir-fry for two minutes.
- Add jicama, and continue to cook until vegetables are crisp-tender.
- Pour liquid mixture over vegetables and cook until thickened.
- Thoroughly coat vegetables with glaze, garnish with additional lemon zest and serve.
HOISIN SALMON FILLETS WITH STIR FRY VEGETABLES
Here is a very easy but delicious and healthy salmon recipe. Makes a great mid week meal when you want no fuss and something on the table in 30 minutes.
Provided by The Flying Chef
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.
- Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.
- Bake in preheated oven for 15-20 minutes (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 minutes) cook until fish flakes easily. Discard parsley sprigs.
- For the stir fry.
- Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.
- Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 minutes. Add snow peas and sprouts and stir fry until vegetables are just tender.
- To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.
- The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.
Nutrition Facts : Calories 630.6, Fat 16.5, SaturatedFat 3, Cholesterol 148.3, Sodium 1941.1, Carbohydrate 43.1, Fiber 5.1, Sugar 25.7, Protein 71.4
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