Japanese Salmon Food

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

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.

JAPANESE SALTED SALMON (SHIOJAKE/SHIOZAKE)

Steps:

• If your salmon is not cut into Japanese-style fillets, follow these instructions. Place the salmon skin side down with the narrow tail end to your left (the head end is wider). Next, cut off the tail's narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end. You can read my detailed instructions on How to Cut Salmon into Japanese-Style Fillets.
• This 1.3 lb (600 g) side of Sockeye salmon yielded 8 Japanese-style fillets and 3 additional odd-sized pieces.
• Evenly distribute the sake on the salmon fillets and coat well. Set aside for 10 minutes.
• After 10 minutes, pat dry the salmon with a paper towel.
• First, sprinkle and apply the salt on the skin. Then, sprinkle the remaining salt on both sides of the fillets.
• If you have any leftover salt, use it on the skin. Press the salt onto the skin.
• Line the bottom of an airtight container with a paper towel. This will absorb the moisture that the salt will draw out from the fish. Place a few of the salted fillets in the container in a single layer and lay another sheet of paper towel on top of the fillets.
• Repeat for the second and third layers of fillets, as needed.
• Lay a final sheet of paper towel on top. Cover with the lid and keep in the refrigerator for 2 days.
• Open the container after 2 days and you'll see that the salt has drawn out the moisture from the salmon. The fillets are darker in color and firmer in texture. Discard the wet paper towels.
• Gently pat dry the fillets with a paper towel to get rid of any excess moisture. The salted salmon fillets are now ready to use.
• If you don't plan on cooking the salmon right away, wrap the individual pieces in plastic. I usually wrap two fillets together, as I often need two fillets for a bento box or four fillets for a family meal. When you wrap the two fillets, make sure they are separated by a layer of plastic so they don't fuse together in the freezer. This is helpful when you need to separate and take out just one frozen fillet.
• Set one fillet on top of the plastic wrap and fold over one edge to completely cover the salmon. Then, put the second fillet next to the first piece, making sure they're separated by a layer of plastic film. Continue to wrap the salmon fillets tightly.
• Repeat wrapping the remaining fillets. Put them in a freezer bag. You can store the salmon in the freezer for up to 1 month.
• Defrost the fillets completely in the refrigerator overnight. It is a good idea to let the salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long. Here, I will cook two fillets.
• Preheat the oven setting to Broil High* (550ºF/288ºC) for 5 minutes and keep the oven rack placed in the center position or 9 inches* (23 cm) away from the top heating element. Line a baking sheet with foil for easy clean up and grease it with (spray) cooking oil. Place the salmon on the foil, skin side up (for crispy skin). Tip: When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill.
• Broil the salmon for 8-10 minutes. Please remember that the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. Japanese salted salmon is cooked until well done (more dry and flaky). You do not need to flip it.
• Preheat the oven to 425°F (218ºC) with a rack placed in the center and bake the salmon on a baking sheet lined with parchment paper for 10-12 minutes. Japanese salted salmon is cooked until well done (more dry and flaky).
• Peel the skin of the daikon and grate it (I use this grater). Gently squeeze most of the liquid out but keep the grated daikon moist.
• Serve the broiled Japanese salted salmon and with the grated daikon on the side. I also served Tamagoyaki (Japanese Sweet Rolled Omelet) and Spinach Salad with Sesame Dressing in this meal.

JAPANESE SALMON WITH MIRIN AND SOY SAUCE

Steps:

• Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
• Heat 1/2 tbsp oil in a non stick pan over medium heat.
• Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
• Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
• Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

MISO SALMON RECIPE

Steps:

• Mix all the ingredients except the fish in a small bowl,
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
• Place the salmon fillet skin side down with at least one inch of space in between.
• Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
• Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
• Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Heat some oil in a grill pan. Grill the salmon over medium heat.
• Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
• Place the salmon on the serving plate over a bed of rice.
• Sprinkle with some white and black sesame and some scallion to garnish.

SALMON RICE

Steps:

• Sprinkle the salmon with 1 teaspoon of salt on all sides and place it on a few layers of paper towels set on a rack. Refrigerate the salmon overnight.
• To make the rice, wash it in a strainer until the water runs mostly clear. Add the rice to a heavy-bottomed pot along with the water, sake, and konbu. Cover this with a lid and let the rice soak for at least 20 minutes.
• When the rice is done soaking, turn the heat on to high and bring the mixture to a boil. As soon as it's boiling, turn down the heat to low and set a timer for 12 minutes. Do not open the lid during this time.
• When the timer goes off, have the salmon ready to go into the pot with one hand, and use the other hand to open the lid (careful, the lid may be hot). Quickly slide the salmon in over the rice and close the lid immediately.
• Set a timer for 15 minutes and let the rice and salmon steam.
• When the timer goes off, remove the salmon from the pot. When it's cool enough to handle, remove, and discard the skin and any remaining bones. Add the salmon back into the rice and stir it all together.
• Serve Japanese Salmon Rice in rice bowls. You can garnish with ikura and mitsuba if you like.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

JAPANESE BAKED SALMON

Steps:

• Preheat oven to 375 degrees F.
• Remove pin bones from salmon if needed.
• Mix together marinade ingredients. Pour over salmon and marinate at least 15 minutes to overnight.
• Remove salmon from marinade and wipe off excess ginger and garlic. Put onto oiled baking sheet.
• Bake for 10-20 minutes depending on thickness of the salmon. The salmon should reach an internal temperature of 145 degrees F.

JAPANESE SALMON RAMEN

Steps:

• Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
• Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
• Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
• Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
• Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
• To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

JAPANESE SALMON OVER LINGUINE

Steps:

• Put oil in a pan. Put the salmon filets in and flip to coat. Rub with garlic and ginger. Mix together remaining ingredients, except broth, in a separate bowl. Pour half of the mixture over the salmon. Cook over medium heat, covered, for 5 minutes. Turn salmon and add the rest of the mixture. If it needs more liquid, add broth 1/4 cup at a time. When salmon is opaque all the way through, remove from heat. Remove salmon from skin. Pour liquid over linguini then place chunks of salmon on top. Garnish with slivered pickled ginger.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

ASIAN SALMON

Steps:

• Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
• If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
• If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.

ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

JAPANESE STYLE GRILLED SALMON

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.