Oriental Style Salmon Fillets Food

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.

TASTY SALMON FILLETS ASIAN STYLE

Steps:

• Preparation.
• In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
• In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
• Mix in a cup the corn starch and chicken stock, set aside.
• Cooking Instructions.
• In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
• Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
• If using one big piece of fish, cut into four individual fillet servings, set aside.
• In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
• Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
• Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
• Next place some scallions and ginger on top of the individual salmon fillets.
• Pour 1 tablespoon of soy sauce on each piece of fish.
• Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
• Serve and Enjoy!

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

ORIENTAL-STYLE SALMON FILLETS

Steps:

• Place the salmon fillet in a shallow non-metallic dish,.
• Mix together the oil, soy sauce, honey, ginger, green onions, lime zest, juice and the seasoning.
• Pour over the fillets and turn to coat.
• Cover and marinate in the refrigerator for 30 minutes to 1 hours.
• Lightly oil a baking tray.
• Lift the fillets and green onion out of the marinade and place on the baking tray.
• Brush the fillets with a little of the marinade, then cook for 3 minutes about 4-5 inches from broiler element on high.
• Turn over, brush with more of the marinade and broil for 3-5 minutes until cooked though.
• Garnish with lime wedges.

ASIAN-STYLE SALMON PACKETS

Steps:

• Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal., Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime zest.

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.

ASIAN SALMON PATTIES

Steps:

• In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
• Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

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.

ASIAN SALMON FILLETS

Steps:

• In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside. , Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned. , Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon.

ASIAN-STYLE SALMON BURGERS

Steps:

• In a large bowl, flake and mash salmon fillets. Stir in roasted vegetables, water chestnuts, egg white, ginger, and soy sauce until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Serve burgers on buns with lettuce and Chinese mustard, if desired.