SESAME SALMON
Simple and delicious salmon with an asian flair. Works on the grill, too. Prep time is marinating time.
Provided by Parsley
Categories Asian
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SOY-SESAME SALMON
This dish is incredibly flavorful and unbelievably simple. Soy sauce and orange juice permeate the fish, while toasted-sesame oil gives it a nutty accent. Boiling the marinade turns it into a thick glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat broiler. Whisk together soy sauce, honey, orange juice, toasted-sesame oil, and ginger in a medium glass baking dish. Add salmon fillets, skin side up. Let stand for 15 minutes to marinate.
- Transfer salmon to a rimmed baking sheet, flesh side up; reserve marinade. Broil salmon until flesh is slightly firm to the touch, 5 to 6 minutes. Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half, about 3 minutes. Drizzle glaze over salmon.
SESAME-SOY SALMON
This is from Glorious One Pot Meals and I found it in the Sun-Sentinel. It says: If you have room in your Dutch oven, try adding a handful of snow peas and sliced shitake mushrooms after the cabbage to round out this Asian inspired meal. The water used for the rice will be completely absorbed during cooking and in the process the fish will poach and become a treat to eat. If your rice is older and dry, or your climate is very dry, add an extra 2 tbsp. water or broth. The author dissolves 1/4 tsp. bouillon or mushroom soup starter in the water first, then adds it to the rice. This recipe serves 2.
Provided by Oolala
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. and coat the inside of a 2 quart Dutch oven and lid with 1 teaspoons sesame oil.
- Rinse rice in strainer under cold water until water runs clear and then place it in a pot and add 1 cup of either water or broth.
- Rinse salmon and place in the pot (it's OK if it is slightly submerged by the liquid).
- Sprinkle carrots over the salmon.
- In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoons sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice.
- Stir until sugar dissolves.
- Pour half this mixture over the fish and carrots.
- Add cabbage and top with avocado slices.
- Pour remaining vinegar mixture over all and cover and bake 45-50 minutes, or until the rice is soft.
Nutrition Facts : Calories 766.6, Fat 25.5, SaturatedFat 3.8, Cholesterol 59.1, Sodium 1168.9, Carbohydrate 101.3, Fiber 13.6, Sugar 8.6, Protein 35.3
SLOW ROASTED SESAME SALMON
Provided by Food Network
Time 23m
Yield 4 main course servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
- Season the steaks with salt and pepper.
- Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
- Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.
SESAME SALMON FILLET
A tangy honey-mustard sauce. Green onions and sesame seeds dress up this salmon for a delightful meal.
Provided by southern chef in lo
Categories High Protein
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the salmon in a shallow dish.
- Combine vinegar, soy sauce, honey, oil, mustard, and ginger; pour over salmon.
- Cover and refrigerate for 1 hour, turning once after 30 minutes.
- Drain and discard marinade.
- Broil the salmon or grill, covered, over medium high heat for 15 to 20 minutes or until the fish flakes easily with a fork.
- Sprinkle with sesame seeds and onions.
SESAME GRILLED SALMON
Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.
Provided by Emily
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g
GINGER SOY SALMON
A healthy, good tasting entree. The flavors are all nice together. Cook time is approximate, depending on size of fillets and heat.
Provided by Miss Annie
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine ginger, garlic, lemongrass, cilantro, brown sugar, soy sauce, sake, vinegar, chili sauce and sesame oil.
- Place salmon fillets in mixture and marinate for 30 minutes.
- Add oil to a nonstick saute pan over medium-high heat.
- Add marinated fish and cook until crisp and golden on each side and cooked through.
- To serve, garnish with sesame seeds and cilantro.
SALMON WITH SESAME AND HERBS
The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.
Provided by Alison Roman
Categories dinner, easy, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
- Place a rack in the top third of the oven and heat the broiler.
- Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
- Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
- Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 553 milligrams, Sugar 8 grams
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
SESAME-CRUSTED SALMON
Provided by Gill Paul
Categories Fish Mushroom Dinner Seafood Salmon Bell Pepper Healthy Bok Choy Soy Sauce Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
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.
BROILED SALMON WITH SCALLIONS AND SESAME
Whip together this quick-cooking broiled fish dish infused with the Asian-inspired flavors of sesame, soy, green onions, and garlic.
Provided by Bon Appétit Test Kitchen
Yield Serves 3
Number Of Ingredients 10
Steps:
- Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and 1/2 tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
- Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.
BROILED SESAME SALMON
My mom clipped this recipe out of the Chronicle years ago and it's been a family favorite ever since! It's SO easy and quick to make and is SO delicious that even people who think they don't like salmon will LOVE it. Just remember not to over-cook the salmon. It should be dark pink and slightly translucent in the center. I've found if I take it out of the oven when it still looks only half done, it's perfect by the time I serve it.
Provided by Christina P.
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make marinade, in a small bowl, combine soy sauce, vinegar, syrup, lemon juice, and ginger; whisk to blend.
- Place salmon pieces in a nonreactive (not aluminum) container.
- Pour marinade over them and turn to coat. Refrigerate 1 hour.
- Preheat broiler. Spray a nonstick broiler pan with olive oil.
- Place salmon, skin side up, on pan and transfer marinade to a small saucepan.
- Broil salmon 4 inches from heat for 4 minutes. Meanwhile, bring marinade to a boil; simmer 2 minutes.
- Turn salmon, baste with marinade, sprinkle with sesame seeds and broil another 4 minutes or until just cooked through.
- Fish and marinade can be served hot, at room temperature or chilled. Spoon a tablespoon of boiled marinade over each piece; garnish with green onion.
Nutrition Facts : Calories 208, Fat 7.4, SaturatedFat 1.3, Cholesterol 65.4, Sodium 861.8, Carbohydrate 3, Fiber 0.5, Sugar 1.4, Protein 31
SESAME SALMON, PURPLE SPROUTING BROCCOLI & SWEET POTATO MASH
Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veg and comforting sweet potato mash. It's healthy, low-calorie and rich in omega-3
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 463 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium
SALMON IN A SOY & HONEY MARINADE
An Asian-inspired simple and satisfying recipe. Beautiful in the summer with a crisp white wine.
Provided by katodavo89
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
- Rinse the fish with clean water and gently pat dry with kitchen paper.
- Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
- Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
- Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
- Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
- Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.
GLAZED SESAME SALMON
Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium
SESAME SALMON FILLET
"A tangy honey mustard sauce and sesame seeds dress up salmon," offers Karen Gorman of Gunnison, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add salmon. Seal bag and turn to coat. Refrigerate for 1 hour, turning once. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with sesame seeds and onions.
Nutrition Facts :
SESAME SALMON BOWLS
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Provided by Kay Chun
Categories grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
- In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
- Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
- Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
SESAME ASIAN SALMON RECIPE
Enjoy this Sesame Asian Salmon Recipe with a stir-fried vegetable medley. This Asian salmon recipe is a low-cal, low-sodium dish great for weeknights!
Provided by My Food and Family
Categories Vegetable Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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- Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
- Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.
- Wine note: Amy Arrington, from Southern Wine and Spirits in Charleston, South Carolina, suggests wine options to serve with this meal: “Franciscan Chardonnay, with its ripe fruitiness, full body, and creamy texture, pairs nicely with the salmon—it can stand up to salmon's substantial taste but has enough acidity for contrast. Esser Vineyard's food-friendly Pinot Noir makes a tasty complement to the fish's richness, and its low tannins don't interfere with salmon's beautiful flavors.
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