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 THAI VEGETABLES AND BLACK RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Cook the rice as the label directs; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 1/2 limes and the fish sauce. Add the bell peppers, red onion, jalapeno, 3/4 cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining 1/2 lime into wedges; set aside.
- Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes.
- Divide the rice among four plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining 1/4 cup cilantro and the peanuts. Serve with the lime wedges.
Nutrition Facts : Calories 390, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 579 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 36 grams, Sugar 2 grams
SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
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 SLAW SALAD
Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!
Provided by katie in the UP
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
- Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.
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