SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
- Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
- Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
- Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g
SALMON POKE-STUFFED AVOCADOS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 stuffed avocados
Number Of Ingredients 13
Steps:
- Toast the white sesame seeds in a dry skillet over medium heat, stirring, until lightly golden, about 5 minutes. Remove, then toast the black sesame seeds in the skillet; remove and set aside.
- Toss the salmon, onion, soy sauce, chili-garlic sauce, white sesame seeds, sesame oil and ginger in a medium bowl. Cover and refrigerate until cold, about 30 minutes.
- Halve and pit the avocados, then carefully remove the peel with your fingers. Cut shallow cross-hatch marks into the center of each avocado half (this will make it easier to eat). Squeeze the lemon over the avocados and season with salt. Sprinkle the cut sides of the avocados with the black sesame seeds, gently pressing to adhere. Fill the centers of the avocados with the salmon poke and top with sliced radishes and scallions. Serve immediately.
SALMON-AVOCADO POKE BOWLS
Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.
Provided by Leah Brickley
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
- Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.
Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams
SESAME SALMON BOWLS
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Provided by Kay Chun
Categories grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
- In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
- Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
- Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
SALMON & AVOCADO WITH SESAME SOY DRESSING - SARA MOULTON
Make and share this Salmon & Avocado With Sesame Soy Dressing - Sara Moulton recipe from Food.com.
Provided by Cristina Barry
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Brush salmon with 1 tablespoon of the soy sauce.
- Place on a baking sheet and broil salmon for 10 minutes or until it is cooked through.
- In a small bowl whisk together, remaining soy sauce, rice wine vinegar, lemon juice, oil, sugar, ginger, and a pinch of salt until sugar is dissolved.
- Quarter pit and peel avocado and cut crosswise into 1/2-inch slices.
- Add avocado to dressing and gently turn with a rubber spatula to coat.
- Plate salmon and divide avocado and dressing between them.
- Sprinkle sesame seeds over avocado.
Nutrition Facts : Calories 410.4, Fat 24, SaturatedFat 3.6, Cholesterol 87.5, Sodium 1628.8, Carbohydrate 11.8, Fiber 7.3, Sugar 1.4, Protein 38.9
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
JAPANESE SALMON & AVOCADO RICE
This dish contains the goodness of sushi but saves you the painstaking rolling and shaping
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
- Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
- Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.
Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.02 milligram of sodium
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