SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD
This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile.
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
- Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
- Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
- Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 2461 milligrams, Sugar 34 grams
ZINGY SALMON & BROWN RICE SALAD
This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
- Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
- Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.
Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.42 milligram of sodium
SWEET & TANGY SALMON WITH GREEN BEANS
I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
TANGY-SWEET SALMON AND RICE SALAD
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
- Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
- Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.
SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE
Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
- Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
- Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.
SHRIMP SALAD WITH RICE
The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.
Provided by Red Chef Mama
Categories Potluck
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Split each shrimp lengthwise.
- In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
- Cover the mixture and chill for at least 30 minutes.
- Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
- Spoon the mixture on top of the lettuce
- Garnish with the tomato wedges and any leftover shrimp.
- Serve with the French dressing.
Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9
TANGY ASIAN CITRUS SALMON
We love this salmon baked or even better grilled. Super easy to make and good for you too! The prep. time does not include time needed to marinade.
Provided by DDW7976
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
- Stir until brown sugar is dissolved.
- Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
- Marinate in the refrigerator for one hour.
- Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
- Baste at least once with sauce while baking.
- If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.
Nutrition Facts : Calories 423.3, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2227.2, Carbohydrate 10.7, Fiber 0.6, Sugar 6.2, Protein 67.6
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