Honey Soy Grilled Salmon With Cilantro Noodles Food

HONEY SOY GRILLED SALMON WITH EDAMAME

Steps:

• Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
• Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
• Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

GRILLED SALMON WITH HONEY-SOY MARINADE

Steps:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

SALMON WITH RICE NOODLES

Steps:

• Prepare the vermicelli following the instructions on the package. Drain and rinse with cold running water.
• Combine all the dressing ingredients and mix.
• Reserve about 1 Tbsp of the dressing to baste the fish.
• Toss the vermicelli, green onion, chilies, carrot and cilantro. Mix in the dressing or, if you prefer, drizzle the dressing over each individual portion on the plate before topping with the salmon.
• Brush reserved dressing over the fish.
• Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if you prefer your salmon flaking and cooked through.
• Place 1/4 of the salad in the centre of the plates. Drizzle with the vinaigrette if you didn't mix it in.
• Top with the salmon. Sprinkle with sesame seeds if you like.

CILANTRO LIME GRILLED SALMON

Steps:

• Make the cilantro lime marinade. In a small food processor, pulse together the cilantro, lime zest and juice, garlic, olive oil, salt, black pepper, and red pepper flakes. Add additional olive oil as needed until you reach a smooth consistency.
• Marinate. Place the salmon portions in a gallon-sized zip-top bag. Add the marinade to the bag, press out any excess air, and seal. Marinate in the refrigerator for 1-2 hours (not any longer.)
• Preheat. When ready to cook the salmon, prepare your grill for indirect cooking at medium heat. Your target temperature in your grill should be around 375 to 400 degrees F.
• Grill. Remove the salmon from the marinade and place it on your grill, skin side down. Use a spoon to spread any additional marinade on top of the salmon. Grill for 8-10 minutes (without flipping) or until the salmon is done. Your salmon is finished when the internal temperature reaches 145 degrees F. The flesh will appear opaque and flake easily with a fork.
• Enjoy. Serve immediately with freshly sliced lime wedges and additional cilantro, if desired.

HONEY-SOY ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil.
• In a small bowl, whisk honey, garlic, soy sauce, rice vinegar, sesame oil, ginger and Sriracha.
• Place salmon onto prepared baking sheet and fold foil edges inward slightly. Pour honey mixture over the salmon. Fold foil over salmon, covering completely and sealing completely closed.
• Bake until cooked through, 15-20 minutes.* Open packet and broil for 4-5 minutes, or until salmon is caramelized and slightly charred.
• Garnish with green onions and sesame seeds.
• Enjoy!

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper.
• Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate.
• Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

HONEY-SOY GRILLED SALMON WITH CILANTRO NOODLES

Steps:

• Prepare a medium-hot grill. While grill is heating, soak the vermicelli in a large bowl with hot water until soft, about 20 minutes. Brush the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tbsp soy sauce, 2 tbsp honey, and 1/2 tsp ground pepper. Set aside.
• Make the dressing; in a small bowl combine 4 tbsp soy sauce, 1 tbsp honey, sesame oil and lemon juice. Place salmon skin side up and place on an oiled grill. Grill for around 2 minutes Turn salmon over and brush with glaze. Cover and cook until salmon is opaque, but very moist (depending on size 3-5mins approx). I did not use a grill, instead I just broiled the fish, and did not turn it over as it had no skin on it. While the fish is cooking drain the vermicelli and pat dry with paper towels. Toss the noddles with the dressing, cilantro and sesame seeds. Serve with salmon.

CILANTRO LIME SALMON

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.