Sesame Asian Salmon Food

SESAME ASIAN SALMON RECIPE

Steps:

• Heat oven to 450ºF.
• Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
• Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.
• Spoon cooked vegetables onto serving plate; top with fish and onions.

SESAME SALMON

Steps:

• In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
• Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through.
• Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through.
• Sprinkle with toasted sesame seeds and chopped green onion just before serving.

SESAME CRUSTED SALMON

Steps:

• Take salmon out of fridge 20 minutes before cooking.
• Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
• Sprinkle both sides of the salmon with salt and pepper.
• Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
• Drizzle top with oil.
• Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
• Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

SESAME GINGER SALMON

Steps:

• To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

EASY GINGER SESAME SALMON (ASIAN-INSPIRED)

Steps:

• Combine ingredients in small saucepan and whisk to combine.
• Bring pan to a medium high heat and let simmer, reducing heat as needed, while you cook the salmon.
• Remove from heat and let cool slightly.
• Pat salmon dry with paper towel.
• In a 12 inch cast iron skillet, drizzle some olive oil around the pan and then sprinkle some salt and pepper (helps keep the skin from sticking) in an even layer.
• Place salmon fillets, skin side down, in the skillet.
• Sprinkle the top of the salmon with additional salt and pepper to lightly season.
• Cook salmon over medium heat 6-8 minutes.
• While the salmon cooks, baste once with a little of the glaze (I suggest pouring about a Tablespoon or two in a little bowl to keep it separate).
• Use a fish spatula to carefully flip the salmon.
• Cook without moving the fillets until the center reaches 125 internal temp, about 6-8 minutes.
• While the salmon cooks skin-side up, baste with a little glaze again, especially if you feel the pan is getting a little dry. Take a basting brush and just brush a little glaze along the edges of the skin and the glaze will fall down and cook into the salmon.
• Transfer fillets to plates and spoon glaze on top, as much as desired, for serving. Sprinkle with sesame seeds (optional).
• Serve with Cilantro Lime Cauliflower Rice and Braised Baby Bok Choy.

SESAME-CRUSTED SALMON

Steps:

• Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
• Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
• Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.

ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

ASIAN SALMON CAKES WITH SESAME-WASABI CREAM

Steps:

• In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
• In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
• Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

GLAZED SESAME SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
• Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

SESAME GINGER BAKED SALMON IN FOIL

Steps:

• Position a rack in the center of the oven and preheat the oven to 375ºF. Tear three pieces of foil that are slightly larger than the baking sheet, large enough to wrap the salmon in. Place one piece of foil on the baking sheet, followed by the second one going the other way (like a cross) and the last one going the same direction as the first. This will ensure none of the sauce leaks out.
• In a saucepan over medium heat, heat the oil and add the ginger and garlic and allow to sizzle for just 30 seconds, add the rice vinegar and soy sauce and allow the them to reduce for 30 seconds to a minute. Stir in the honey and remove from heat. Add the sesame oil and red pepper flakes.
• Place the salmon filet in the prepared foil, using a brush or spoon, brush the salmon with the sesame ginger sauce. Any remaining sauce can be poured around the salmon. Sprinkle with the toasted sesame seeds. Wrap the foil so all sides are properly closed so the sauce does not leak.
• Bake salmon for 12-14 minutes or until firm (see note). Open the foil, spoon the sauce surrounding the salmon onto the fish, place under the broiler on for the 1-3 minutes, keeping an eye on the salmon so it does not burn. Remove from the oven, if your sauce is a little liquidy, allow the fish to rest for just 5 minutes. This will allow the sauce to thicken a bit. Serve with sliced scallions garnished on top.

SALMON WITH SESAME, SOY & GINGER NOODLES

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.

ASIAN SALMON PATTIES

Steps:

• In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
• Sesame Mayonnaise
• In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
• Chinese Noodles with Sesame Dressing
• Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
• In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.

HONEY GLAZED SALMON

Steps:

• Preheat oven to 375°F. Mix honey, green onions, soy sauce, butter, orange juice and spices in small bowl until well blended. Stir in crushed red pepper to taste, if desired. Place salmon in foil-lined 13x9-inch baking pan. Spoon honey mixture evenly over salmon.
• Roast salmon 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.

ELI'S ASIAN SALMON

Steps:

• Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
• In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
• Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

ASIAN GINGER POACHED SALMON

Steps:

• Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
• In an 8-inch saucepan, fill 3/4 with water. Bring to a boil. Place 14 inches of plastic wrap on a flat surface. Add 1/2 cup each of yellow, red and orange peppers on plastic wrap. Add 1/4 cup of julienne slices of ginger on top of peppers. Put 1 tarragon sprig on top of ginger. Coat salmon fillet (front and back) with Sylvia?s Secret Herb Seasoning and place on top of veggies. Add 1 tablespoon of white wine and juice from 1/2 fresh lemon. Place tarragon sprig on top of salmon fillet and fold in plastic, tightly. Place plastic wrap in boiling water and let it poach for 15 minutes. Take your favorite choice of green leaf salad mix and place on plate. Place cooked salmon on salad mix. Spoon Asian salad dressing on top of salmon fillet. Add red onion, remaining peppers, sesame seeds and ginger, to garnish.

ASIAN SESAME SALMON

Steps:

• In small bowl, combine honey, green onions, soy sauce and spices, except red pepper, until well blended. Stir in red pepper to taste, if desired. Place salmon in 13x9 in (34x22 cm) baking dish. Spoon honey mixture evenly over salmon.
• Bake salmon in preheated 375°F (190°C) oven for 30 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

ASIAN SALMON CAKES

Steps:

• Mix the first 4 ingredients in a large bowl.
• Whisk together the next 8 ingredients and add to the salmon mixture.
• Add sesame seeds to 1 c panko.
• Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
• Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

SESAME-CRUSTED SALMON

Steps:

• Season the salmon with salt and pepper.
• Rub both sides with a little sesame oil and coat the fillets with sesame seeds.
• Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.
• Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.
• Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
• Serve immediately.

SESAME SALMON, PURPLE SPROUTING BROCCOLI & SWEET POTATO MASH

Steps:

• Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
• Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
• Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

ASIAN SALMON

Steps:

• Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
• If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
• If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.