SALMON WITH ASIAN WALNUT SLAW RECIPE
Steps:
- In a rectangular shallow dish, mix the chili sauce, teriyaki sauce and rice vinegar
- Set aside 2 tablespoons for later use
- Place the salmon in the dish, letting it marinate for 30 minutes
- In a medium-sized bowl, mix the cabbage, green onions, carrots and half of the walnuts
- Drizzle the marinade sauce over the veggies
- Place it in the fridge till plating
- Turn on your grill at medium to high heat
- Grill your marinated salmon for 4 to 5 minutes or until the fish starts to flake
- Once done, remove the salmon from grill
- In a separate platter place your grilled salmon
- Place the slaw on the platter
- Decorate your dish with leftover walnuts and cilantro
- You can double up the slaw ingredients, add in some lettuce leaves and you have yourself a Walnut Salad
- Don't overcook your Salmon, pay attention to the edges and the top, when they start to brown it indicates that your Salmon is ready
- Always buy fresh produce, they will give a better tasting meal and you can store them for longer
Nutrition Facts : Calories 430 kcal, ServingSize 1 serving
SALMON WITH ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.
Provided by California Walnuts
Time 55m
Number Of Ingredients 9
Steps:
- In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
- Place salmon in dish skin side up and let marinate for 30 minutes.
- Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
- Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.
Nutrition Facts : Calories 430 cal, SaturatedFat 3 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 40 g
ASIAN GLAZED SALMON
Make and share this Asian Glazed Salmon recipe from Food.com.
Provided by dojemi
Categories High Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sugar, soy sauce, hoisin sauce, ginger, a dash of red pepper flakes, garlic and lime juice in a nonreactive saucepan.
- Bring the mixture to a boil, reduce the heat to medium and cook for 15 to 20 minutes or until the sauce forms a glaze.
- Set aside.
- Preheat the broiler.
- Place the salmon on a broiler pan and baste with the sauce.
- Let sit for 15 minutes.
- Broil them until cooked through, about 8 minutes, basting again with the glaze.
- Remove the salmon from the heat and baste once more with the glaze before serving.
Nutrition Facts : Calories 363.2, Fat 7.9, SaturatedFat 1.5, Cholesterol 78.7, Sodium 1604.9, Carbohydrate 34.1, Fiber 0.8, Sugar 29.4, Protein 38
ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
SALMON WITH ASIAN WALNUT SLAW
Marinated salmon fillets are grilled and served with purple cabbage, carrot, and walnut slaw tossed with an Asian-inspired dressing.
Provided by Allrecipes
Categories California Walnut Board
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow dish stir together chili sauce, teriyaki sauce, and vinegar. (Set aside 2 tablespoons.)
- Place salmon in dish skin side up and let marinate for 30 minutes.
- Toss together cabbage, carrots, green onions, and half the walnuts with reserved marinade and refrigerate.
- Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.
CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
- Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
- Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
- Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
- Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.
THAI SALMON ON ASIAN SLAW
A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13.
Provided by PaulaG
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
- In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
- In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
- To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.
SALMON WITH ASIAN WALNUT SLAW
Marinated salmon fillets are grilled and served with purple cabbage, carrot, and walnut slaw tossed with an Asian-inspired dressing.
Provided by California Walnuts
Categories California Walnut Board
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow dish stir together chili sauce, teriyaki sauce, and vinegar. (Set aside 2 tablespoons.)
- Place salmon in dish skin side up and let marinate for 30 minutes.
- Toss together cabbage, carrots, green onions, and half the walnuts with reserved marinade and refrigerate.
- Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.
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