Sesame Crusted Salmon With A Ginger Lime Vinaigrette Food

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.

SESAME-CRUSTED SALMON WITH A GINGER LIME VINAIGRETTE

Steps:

• Ginger Lime Vinaigrette: In a small bowl, whisk together lime juice, ginger, olive oil, and salt & pepper.
• Sesame-Crusted Salmon: Combine white and black sesame seeds and spread evenly on a plate. Set aside.
• Brush each piece of salmon with thin layer of wasabi paste and season with salt and pepper. Roll in the sesame seeds and coat evenly.
• Heat the oil in a large non-stick skillet over medium-high heat. Gently place the pieces of salmon into the pan. Cook salmon for 1 minute. Turn and repeat cooking each of the 3 remaining sides for about 1 minute each (that includes the narrow sides, too). Lower the heat if the sesame seeds are browning too quickly.
• Place the salmon on individual plates then drizzle with Ginger Lime Vinaigrette. Serve immediately.

GINGER LIME VINAIGRETTE

Steps:

• Process all ingredients in a blender; be sure to use plenty of black pepper.
• Add 1 tablespoon, or so, warm water to reach desired consistency.
• Let rest in refrigerator 1 day before using so flavors meld.

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-LIME VINAIGRETTE

Steps:

• Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
• Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

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.

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-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.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

HERB LIME VINAIGRETTE

Steps:

• Blend all ingredients well in a blender or food processor. Drizzle on salad -- EAT!

SESAME-CRUSTED SALMON

Steps:

• Remove skin from salmon.
• Combine sesame seeds and place them in a shallow dish.
• Press both sides of salmon pieces into sesame seeds to form a crust.
• Place greens in a saucepan of boiling water and cook for 1 minute, then drain.
• Heat sesame oil in a pan over high heat.
• Add ginger and cook for 1 minute.
• Add oyster and soya sauces, sugar and wine, and simmer for 4 minutes or until thickened.
• Place a frypan over low heat, add oil and place salmon in pan.
• Cook salmon over low heat for 2-3 minutes on each side or until it is cooked medium-rare.
• To serve, toss greens in frypan with the simmering sauce and place on serving plates.
• Top greens with sesame-crusted salmon and serve.