Honey Ginger Glazed Salmon And Risotto Food

GINGER-GLAZED SALMON

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.

HONEY GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine first six ingredients; mix well.
• Place salmon in bag and seal tightly.
• Turn bag gently to distribute marinade.
• Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
• Turn bag occasionally.
• Lightly grease grill rack.
• Preheat grill to medium heat.
• Remove salmon from marinade; reserve the marinade.
• Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
• Brush with reserved marinade up until the last 5 minutes of cooking time.
• Discard leftover marinade.

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

GINGER HONEY GLAZE

Steps:

• Combine all ingredients in saucepan.
• Over medium-high heat, bring to a boil; stir constantly.
• When glaze reaches the boiling point, remove from heat.

HONEY GINGER SALMON

Steps:

• Spray grill rack with nonstick spray before starting the grill.
• In bowl combine the juice, soy sauce, honey, onion, ginger and garlic powder. Mix well.
• Reserve 1/3 cup for basting; cover and refrigerate.
• Pour remaining marinade into large bag or dish; add salmon and turn to coat.
• Seal bag or cover dish and regrigerate 30 minutes, turning 2-3 times.
• Heat grill to medium-hot heat.
• Drain and discard marinade.
• Place salmon skin side down on grill.
• Grill, covered 5 minutes.
• Baste with reserved marniade.
• Grill 8-10 minutes longer until done to your taste.

HONEY-GINGER GLAZED SALMON AND RISOTTO

Steps:

• For the Salmon:.
• Preheat oven to 350º F.
• In a small bowl, combine honey, juice, water, ginger and garlic.
• Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
• Remove from oven and preheat broiler.
• Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
• For the Risotto:.
• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
• In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
• Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
• Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
• Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
• Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
• Transfer the risotto to a serving bowl and serve immediately.