FUN SALMON HAND ROLL
Steps:
- *Can be found at specialty Asian markets
- Serving suggestion: wasabi, sweet picked ginger, soy sauce
- In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
- Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
- Yield: 8 hand rolls
- *Can be found at specialty Asian markets
- Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
HONEY SOY GLAZED SALMON RECIPE BY TASTY
Two words: honey salmon! Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that's done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy!
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place salmon in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the salmon. Save the other half for later.
- Let the salmon marinate in the refrigerator for at least 30 minutes.
- In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
- Remove salmon from pan. Pour in remaining marinade and reduce.
- Serve the salmon with sauce and a side of veggies. We used broccoli.
- Enjoy!
Nutrition Facts : Calories 705 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 0 grams, Protein 37 grams, Sugar 57 grams
SOY-GLAZED SALMON HAND ROLLS
Unagi sauce is a sweet, thickened soy sauce traditionally used on grilled eel. Here, the simple sauce of soy sauce, sugar and mirin is enhanced with the addition of aromatic garlic and ginger, transforming it into a savory glaze for buttery salmon. Once the salmon is roasted and lacquered in the sauce, it becomes the perfect filling for customizable hand rolls. A perfect roll is assembled with the flaked salmon and some creamy avocado and crisp cucumbers for bites that are rich, fresh and crunchy all at once. Including cooked short-grain rice in the filling is traditional, but these rolls would be a great place to use other leftover grains like farro or quinoa.
Provided by Kay Chun
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and ¼ teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes. Stir in ginger and remove from heat. You should have about ½ cup sauce; reserve half of the sauce in a small bowl for serving and set aside.
- Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce.
- Roast salmon for 5 minutes, then baste with the sauce that's dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
- Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice (if using), cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.
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