Teriyaki Ginger Lime Salmon Food

HEALTHY LIME AND GINGER MARINATED SALMON

Steps:

• In a small bowl, whisk oil, maple syrup, lime zest and juice, ginger, salt and pepper.
• Spread 3/4 of it on the bottom of baking dish or platter. Lay down salmon fillets flesh side down into the marinade and let marinate for about 10 minutes.
• Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade.
• Broil for 12 minutes, rotating baking sheet to ensure proper browning and prevent burning. Serve hot with cilantro coconut brown rice.

GINGER-TERIYAKI GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
• Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
• Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
• Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

TERIYAKI GINGER SALMON MARINADE

Steps:

• Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.

TERIYAKI GINGER SALMON

Steps:

• Combine soy sauces and sugar to make teriyaki sauce and set aside.
• Heat the pan or skillet to very hot.
• Add the oil.
• Sear the fish skin side down.
• Turn and sear the other side.
• Add the ginger and saute briefly.
• Add 1/4 cup water and cover the pan.
• Steam for 2-3 minutes, adding more water as necessary.
• Uncover and add the teriyaki sauce and as the sauce reduces to a syrup, turn the fish in it a couple of times.
• When the sauce becomes a glaze, add the wine, scallions, and a squeeze of lemon.
• Turn the fish once to twice more until well done.
• Remove to a serving dish.
• Serve with white rice and Stir Fried Snow Peas with Mushrooms (Recipe #57389).

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

HONEY GINGER TERIYAKI SALMON

Steps:

• In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
• Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
• In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
• Preheat broiler.
• Line a broiler pan and rack with foil.
• Arrange fish on rack in a single layer, not touching each other.
• Brush with melted butter, and sprinkle with salt and pepper.
• For a 1/2" steak, it should be 2" away from the heat.
• Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.

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.

GINGER TERIYAKI SALMON

Steps:

• PREHEAT grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
• PLACE salmon steaks in a shallow dish. Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve ½ cup for basting. Pour remaining marinade over fish, turn to coat both sides. Cover and refrigerate 30 minutes.
• REMOVE fish from marinade. Discard marinade.
• PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place salmon on foil.
• GRILL 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.

TERIYAKI-LIME SALMON

Steps:

• Preheat oven to 450 and spray a shallow baking dish with nonstick cooking oil. Place salmon in the dish.
• Stir together the green onions, lime juice, teriyaki sauce and thyme. Drizzle over the fish.
• Bake uncovered, until fish flakes easily when tested with a fork. (Allow 5 minutes per half inch of thickness.)
• Serve with lime wedges.

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.

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.