Recipe Tin Eats Salmon Food

ASIAN GLAZED SALMON

Asian Glazed Salmon image

This salmon is marinated in a simple but super tasty Asian marinade and then broiled/grilled to produce a gorgeous caramelisation. Fast enough for midweek, fancy enough for company!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 10

Ingredients

2 salmon fillets (, skinless (approximately 0.8 - 1lb / 400 - 500g))
1 tsp fresh ginger (, finely grated)
1 garlic clove (, crushed)
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chili sauce ((Note 1))
Sesame seeds
Scallions/shallots (, finely sliced)
Steamed Asian Greens
Rice

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.

Nutrition Facts : ServingSize 214 g, Calories 276 kcal

GARLIC BUTTER SALMON RECIPE

Garlic Butter Salmon recipe image

Recipe video above. This is a simple-yet-luxurious, cheffy way to cook salmon. By basting continuously with foaming garlic butter, it seeps into every crack and crevice of the salmon and gives it the ultimate buttery crust.It may seem like a lot of butter for one recipe, but you need it to ensure good basting coverage. You do not have to use all of it for serving. Save leftover butter (even if just a smear!) and pan fry bread with it tomorrow, see post for photos. It's Amazing - with a capital A!

Provided by Nagi

Categories Main

Number Of Ingredients 8

Ingredients

4 salmon fillets ((180g/6oz each), skinless and boneless)
1/2 tsp salt (, cooking / kosher)
1/4 tsp black pepper
1 1/2 tbsp olive oil
1 tbsp garlic (~2 cloves) (, finely minced by hand (don't use a garlic press))
90g / 6 tbsp salted butter (, cut into cubes (or unsalted + 1/4 tsp salt))
1 tsp lemon juice (, plus more to taste)
2 tsp parsley (, finely chopped)

Steps:

Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

Nutrition Facts : Calories 464 kcal, Carbohydrate 1 g, Protein 36 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 147 mg, Sodium 531 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MY MUM'S SALMON MORNAY

My Mum's Salmon Mornay image

This recipe came printed on the bottom of an ovenproof dish my mum had given to her about forty years ago. It became a family favourite, especially for parties so I usually double the quantity when I make it. As it is usually served with several other dishes I guessed at how many serves it makes.

Provided by Ninna

Categories Potluck

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (310 g) can canned red salmon, drained
45 g butter
1/2 cup plain flour
salt and pepper, to taste
600 ml milk
1/2 lemon, juice and zest of
1 pickle, sliced (optional)
3 shallots, chopped (green onions)
1/2 tablespoon mayonnaise
1 egg, beaten
1/2 cup cheese, sharp grated
1/2 cup breadcrumbs, soft
1/2 tablespoon butter, melted

Steps:

Melt butter, add flour, salt and pepper and cook approximately 1 minute.
Add milk and stir constantly until it boils and thickens, add other ingredients, other than breadcrumbs and melted butter.
Pour into casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with melted butter).
Place in moderate oven 180 deg C (350 deg F) until mornay is heated through and breadcrumbs are golden brown, approximately 25mins.
Serve with rice.

Nutrition Facts : Calories 339.6, Fat 18.5, SaturatedFat 9.4, Cholesterol 92.3, Sodium 474.3, Carbohydrate 22.1, Fiber 0.7, Sugar 0.8, Protein 20.8

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