TERIYAKI SALMON WITH SESAME PAK CHOI
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
- Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
- Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
- Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
HONEY TERIYAKI SALMON
If you like salmon, you'll love this recipe! This is another recipe my husband developed based on one of our restaurant favorites. This is now about the only way we eat salmon. Even our 1 and 4 year olds eat this.
Provided by erinBOberrin
Categories Healthy
Time 8h12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
- Preheat grill on high.
- Place salmon meat side down on grill for 3 minutes.
- Rotate 1/4 turn (don't flip), cook 3 minutes.
- Flip so skin side is now down.
- Brush with honey.
- Cook 6 minutes, or until no longer pink.
TERIYAKI SALMON
A bonus for cooking this delicious dish is that when you're through, you will know how to make real teriyaki sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the teriyaki sauce: Combine the soy sauce, mirin, sake and sugar in a bowl. Add the mixture to a large nonstick skillet and bring to a light simmer over medium heat, stirring gently, until the sugar is dissolved. Remove from the heat. Transfer to a bowl and set aside to let cool. Wipe out the skillet with a paper towel.
- For the salmon: Sprinkle each salmon fillet with salt and pepper. Put the potato starch in a bowl and season with salt and pepper. Lightly dust each fillet with potato flour all over.
- Set a skillet over high heat until hot, then add the oil. Add the salmon and fry each side until golden brown all over, 3 to 4 minutes total. Remove the salmon to a plate.
- Add 1/2 cup of the teriyaki sauce to the skillet. Transfer the remaining sauce to an airtight container and reserve for another use; the sauce will keep up to 3 weeks in the refrigerator. Bring the sauce in the skillet to a boil over medium heat, then immediately reduce the heat and bring to a simmer. Cook until the sauce is reduced by half then return the salmon to the skillet and warm through. Turn off the heat and spoon the sauce over the salmon.
- Sprinkle the salmon with spring onions and serve.
BAKED TERIYAKI SALMON
Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
- In a small bowl, whisk brown sugar, soy sauce, oil, vinegar, garlic and ginger. Make sure sugar dissolves completely. Divide marinade into 2 bowls - 2/3 and 1/3 of it.
- Place salmon skin side down on prepared baking sheet and brush with 1/3rd of marinade.
- Bake for 15 minutes for wild salmon or thin farmed salmon slices, and for 20 minutes for farmed salmon and thicker/wider slices. Check with a fork after 15 minutes - if salmon flakes easily, it is done. Do not overcook!
- While salmon is cooking, add 2/3 marinade to a small pot with and cook for a few minutes, until thickened and bubbly. You can always add 1 tbsp extra brown sugar in case you "lost" some undissolved sugar for brushing uncooked salmon.
- Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
- I like to serve salmon with Instant Pot brown rice or Instant Pot quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.
Nutrition Facts : Calories 291 kcal, Sugar 6 g, Sodium 557 mg, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 35 g, Cholesterol 94 mg, ServingSize 1 serving
TERIYAKI SALMON
Make and share this Teriyaki Salmon recipe from Food.com.
Provided by Rita1652
Categories Lime
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut salmon crosswise into 2.
- Combine the remaining ingredients in a bowl and pour over fillets. Marinade for 2-4 hours in in the fridge.
- Heat grill or broiler.
- Arrange the salmon skin side down on hot grill.
- Repeat brushing with left over sauce every 2 minutes.
- Should be cooked through in no more then 8-10 minutes.
Nutrition Facts : Calories 335.4, Fat 7.5, SaturatedFat 1.4, Cholesterol 78.2, Sodium 1135.2, Carbohydrate 21.1, Fiber 0.5, Sugar 17.6, Protein 37.2
TERIYAKI SALMON
Steps:
- If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
- Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS
Steps:
- For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
- For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
- For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
- For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
- Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.
TERIYAKI SALMON
Make and share this Teriyaki Salmon recipe from Food.com.
Provided by kitina
Categories Japanese
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in a large bowl, mix well.
- Put salmon fillets into a large ziploc bag and pour marinade over them.
- Refridgerate for 6 hours.
- Drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.
Nutrition Facts : Calories 646.4, Fat 21.3, SaturatedFat 3.1, Cholesterol 116.7, Sodium 3187.1, Carbohydrate 46.3, Fiber 0.5, Sugar 41.2, Protein 50.6
HONEY GINGER TERIYAKI SALMON
Make and share this Honey Ginger Teriyaki Salmon recipe from Food.com.
Provided by Sharon123
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
- Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
- In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
- Preheat broiler.
- Line a broiler pan and rack with foil.
- Arrange fish on rack in a single layer, not touching each other.
- Brush with melted butter, and sprinkle with salt and pepper.
- For a 1/2" steak, it should be 2" away from the heat.
- Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.
TERIYAKI SALMON
Recipe sourced from Curves recipe book. I was unsure because I don't like ginger much but - mmmmmm! Yummy! We served with stir fried yellow squash, zucchini and brown rice. I also used a little of the leftover marinade to flavour the vegetable/rice concoction as I figured it would cook any of the salmon from the marinade anyway.
Provided by The Normans
Categories Asian
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all wet ingredients and marinate salmon for half to one hour. Grill or broil to desired doneness. Serve with vegetables/salad of your choice.
Nutrition Facts : Calories 256.1, Fat 7.1, SaturatedFat 1.3, Cholesterol 73.6, Sodium 2133.4, Carbohydrate 9.9, Fiber 0.4, Sugar 7.3, Protein 36.8
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- Lay the salmon fillets on the prepared baking tray and spoon half of the sauce over top. Bake the salmon for 10-12 minutes, or until it flakes easily with a fork and reaches an internal temperature of 140 degrees.
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- In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours. Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down. Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3–4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water. Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.
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- Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
- Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
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- Combine the coconut aminos, apple cider vinegar, honey, arrowroot, garlic and ginger powder and stir well. Set aside.
- Using a large pan, heat the avocado oil over medium-high heat. Pat the salmon filets dry and season with salt and pepper. Place the salmon skin-side down in the pan and cook for 5 minutes. Carefully flip the salmon and reduce the heat slightly. Allow to cook for another 4 minutes or until the salmon is cooked through. Transfer to a plate.
- Clean out the pan and add the teriyaki sauce on low heat. Whisk well for 2-3 minutes until the sauce thickens. Remove from the heat and top the salmon with the sauce (reserving some extra on the side). Flake the salmon and allow to cool slightly.
- Assemble the lettuce cups by using one lettuce cup then adding rice, shredded carrot, salmon, green onion, and optional seaweed flakes. Repeat for all of the lettuce cups. Serve with extra sauce on the side.
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