Soy Glazed Salmon Burger Wginger Lime Aioli Food

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, 5 minutes, lowering the heat if the glaze starts to get too dark in the pan. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, 3 to 4 more minutes. Transfer to a platter and top with the chopped scallions and sesame seeds.

INSTANT POT SOY-GINGER SALMON

Steps:

• Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook's Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
• Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.

SOY-GLAZED SALMON BURGERS WITH GINGER LIME AIOLI

Steps:

• Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
• Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

TERIYAKI GINGER LIME SALMON

Steps:

• Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste).
• Heat the pan or skillet to very hot and add oil.
• Season fish with pinch of black pepper and salt.
• Sear the fish skin side down.
• Turn and sear the other side.
• Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
• When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
• Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
• Remove to a serving dish and top with sliced green part of green onion.
• Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.

GINGER LIME GLAZED SALMON

Steps:

• Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
• Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
• Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
• Serve with white or jasmine rice.

SOY-GLAZED SALMON BURGER W/GINGER-LIME AIOLI

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the aioli, combine the first six ingredients (mayonnaise, sour cream, minced garlic, minced ginger, freshly squeezed lime juice and salt) in a bowl and mix well. Reserve 2 tablespoons for the patties and cover and refrigerate the remainder until serving.
• To make the glaze, combine the soy sauce, honey and rice vinegar in a small, heavy fire-proof saucepan. Mix the cornstarch and 1 tablespoon white wine in a small bowl until smooth and add to the soy mixture. Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes. Set aside.
• To make the patties, combine the reserved 2 tablespoons aioli with the egg, sour cream, lime juice and chile sauce in a large bowl and whisk to blend well. Add the chopped salmon, onion, cilantro, bread crumbs and salt. Handle the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook until browned on the bottom, about 3 minutes. Turn the patties and brush the cooked side with soy glaze. Cook, turning and brushing frequently with the glaze, just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty and an equal portion of the aioli. Add the bun tops and serve.