SALMON IN OYSTER SAUCE
This Asian influenced dish is simple and delicious! Serve with rice and vegetables.
Provided by Suzie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
- Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
- Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 11.4 g, Cholesterol 102.8 mg, Fat 17.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 3 g, Sodium 154.5 mg, Sugar 9.1 g
BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE
Provided by Food Network
Time 22m
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
- Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
- To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
- Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir
GRILLED SALMON WITH ROSEHIP SAUCE AND SMOKED OYSTER POTATO CAKES
Provided by Food Network
Number Of Ingredients 13
Steps:
- For the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.
- For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
- TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.
OYSTER SAUCE FISH
A delicious, easy, and fast pan cooked oyster sauced fish dish that can be served over warm Jasmine rice and the vegetable of your choice. Add more seafood (like shrimp or lobster) for more flair!! My family loves this one!
Provided by RHONDA35
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Place fillets in skillet. Spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes. Then pour in oyster sauce, and gently turn fillets. Cook until fish begins to flake, about 5 minutes.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 0.7 g, Cholesterol 97.6 mg, Fat 3.9 g, Protein 40.5 g, SaturatedFat 0.5 g, Sodium 394.9 mg, Sugar 0.1 g
HOISIN-BAKED SALMON
Very simple, and very tasty! I found a recipe how to make this at home after tasting a version in a Seattle restaurant.
Provided by Julesong
Categories High Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Place salmon on baking dish or tray.
- Thin hoisin with a little soy sauce and flavor with a few drops of sesame oil.
- Stir in chili paste, if desired.
- Brush or spoon mixture on salmon.
- Sprinkle with sesame seeds.
- Bake for 8 to 10 minutes, or until it flakes with a fork.
- Makes 2 servings.
- Serve with rice or pasta that has been tossed with a little sesame oil, and steamed green vegetables like broccoli, bok choy or green beans, drizzled with bottled oyster sauce.
- Post at Gail's Recipe Swap by Karen in Ottawa, would got it from Marlene Parrish, Foodstyles Detroit News.
Nutrition Facts : Calories 271.5, Fat 9.7, SaturatedFat 1.7, Cholesterol 78.7, Sodium 721.2, Carbohydrate 7.7, Fiber 0.7, Sugar 4.5, Protein 36.3
STICKY SALMON WITH CHINESE GREENS
A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger
Provided by Good Food team
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 354 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 2.81 milligram of sodium
SALTY-SWEET BARBECUE SALMON AND BROCCOLI
This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.
Provided by Kay Chun
Categories dinner, weeknight, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
- While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
- Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
- Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.
CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE
Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.
Provided by Baz231
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 1 minute more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
- Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice or noodles.
Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9
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- Heat the oil in a skillet large enough to fit both salmon fillets. Add the garlic, followed by the sugar and fry for a minute until the sugar melts. Add the onions and cook them for further 2 minutes until softened a little. Pour in the oyster sauce and water and stir in.
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- In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
- In a large nonstick skillet, heat the oil. Add the salmon and cook over moderately high heat, turning once, until browned but barely cooked through, about 6 minutes. Reduce the heat to moderate; add the chile and scallions. Cook until the scallions soften, about 2 minutes. Stir in the wine and water and simmer until the salmon is just cooked through, 1 minute. Stir in the basil. Transfer the salmon to plates and serve with rice and lime wedges.
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