WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE
This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.
Provided by Galley Wench
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
- Add the vinegar and soy, and whisk well.
- Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
- Season lightly with the Essence.
- Place the panko crumbs in a shallow dish.
- Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
- Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
- MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
- Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
- Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
- Continue whisking until the sauce is smooth.
- Add the soy sauce, salt, to taste, and wasabi.
- Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
- Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
- Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
- Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
- Serve immediately with steamed rice, and pass the remaining sauce at the table.
Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9
ORANGE GINGER SALMON RECIPE BY TASTY
Here's what you need: honey, hot water, fresh ginger, garlic, fresh orange juice, orange, soy sauce, rice vinegar, red pepper flakes, kosher salt, salmon fillets, fresh cilantro, rice, broccoli
Provided by FoodSaver
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
- Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
- On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
- Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
- While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
- Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
- While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
- Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
- Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 18 grams, Fat 16 grams, Fiber 1 gram, Protein 26 grams, Sugar 13 grams
ROASTED SALMON WITH ORANGE-GINGER GLAZE
This recipe couldn't be any easier with only four ingredients -- but it's filled with flavor! Serve with jasmine rice and grilled asparagus for a lovely summer meal.
Provided by LINDA W.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
- Stir balsamic vinegar and ginger root into orange juice.
- Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
- Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 5.5 g, Cholesterol 126.6 mg, Fat 15.3 g, Fiber 0.1 g, Protein 39.2 g, SaturatedFat 2.5 g, Sodium 93.9 mg, Sugar 4.5 g
BAKED SALMON WITH WASABI SAUCE
Wasabi adds a flavorful kick to baked salmon that can be on the dinner table in just 30 minutes.
Provided by Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
- Bake 15 to 20 minutes or until salmon flakes easily with fork.
- Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
- Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.
Nutrition Facts : ServingSize 1 Serving
ORANGE-GINGER GLAZED SALMON
Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
- Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
- Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.
CRUNCHY WASABI SALMON WITH LIME
Categories Food Processor Vegetable Roast Dinner Lime Salmon Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
- Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.
SALMON WITH WASABI AND GINGER
This recipe is loosley based on something similar from Cooking Light. My wonderful daughter liked it so much, she took all of the leftovers for lunch and didn't leave me any!!! I freeze my ginger and when I need it, I take it out of the freezer for about 5 minutes before I grate it. If you let it thaw somewhat, it is easier to grate and you get more of the ginger rather than the ice crystals
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine soy sauce, wasabi, ginger and sesame oil. Set aside.
- With a knife, score down and across the fish for the marinade to catch in, making sure that you do not go through the fillet. Spread the marinade on the fish and marinate up to 3 hours.
- Preheat oven to 375.
- Bake the salmon for 17 - 20 minutes or until nice and flaky.
SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven according to the package directions for the fries.
- Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
- Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
- While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
- Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.
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