Salmon Steak Kyoto Food

GRILLED SALMON KYOTO

Grilled Salmon Kyoto image

The men in my family went on a fishing trip to Alaska. They brought home an abundance of fish. The cooks in the family swapped fish recipes so we all experimented with different way to make the fish. My mom shared this recipe with us and it has become a favorite.-Sandy Zimmerman, Pierre, South Dakota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup reduced-sodium soy sauce
1/4 cup thawed orange juice concentrate
2 tablespoons canola oil
2 tablespoons tomato sauce
1 tablespoon finely chopped green onion
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon prepared mustard
4 salmon steaks or fillets (1 inch thick)

Steps:

In a small bowl, whisk the first nine ingredients until well blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 1 hour. Set aside remaining marinade for basting., Drain salmon and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 3 minutes. Turn; grill or broil 2-7 minutes longer or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Nutrition Facts : Calories 425 calories, Fat 26g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 675mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein.

GRILLED SALMON KYOTO

Grilled Salmon Kyoto image

Make and share this Grilled Salmon Kyoto recipe from Food.com.

Provided by Pinaygourmet 345142

Categories Japanese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

Steps:

n a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

Nutrition Facts : Calories 320.5, Fat 21.1, SaturatedFat 3.5, Cholesterol 59, Sodium 1445.6, Carbohydrate 9.2, Fiber 0.5, Sugar 7.5, Protein 23.1

SALMON STEAK KYOTO

Salmon Steak Kyoto image

Although I haven't tried this recipe yet, it sounds pretty scrumptuous. My mom got this one out of a grilling cookbook that came with her Weber grill. She made it a few nights ago and has just raved about it since. She did have one suggestion (maybe 1/4 cup instead)...cut down on the soy sauce a bit. I guess its a little on the salty side.

Provided by SweetJ

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs salmon steaks
1/3 cup light soy sauce
1/4 cup orange juice concentrate
2 tablespoons cooking oil
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 garlic clove, minced
1/2 teaspoon ginger, minced

Steps:

Combine all marinade ingredients.
Marinate salmon steaks in refridgerator 30-60 minutes.
Remove salmon from marinade (reserve liquid for basting).
Grill over medium heat for 10-20 minutes (flip the salmon steaks once halfway through and baste with remaining marinade).
Serve immediately.

Nutrition Facts : Calories 520.9, Fat 31.5, SaturatedFat 5.8, Cholesterol 133.7, Sodium 1507.8, Carbohydrate 8.8, Fiber 0.5, Sugar 7.2, Protein 48.2

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