Amaretto Oriental Salmon Recipes

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AMARETTO SOUR COCKTAIL

Steps:

• Combine amaretto and lemon juice in a cocktail shaker. Add ice and shake until chilled. Strain into chilled sour glass.
• Garnish with a slice of orange.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

AMARETTO ORIENTAL SALMON

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine Amaretto, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt, whisk well to combine. Add salmon fillets and cover with plactic wrap to marinate in refrigerator for 1 hour.
• Lightly coat a shallow roasting pan with vegetable oil spray. Place the salmon in the pan, skin side down, and bake for 10 minutes.
• In a small saucepan pour the remaining marinade and bring to a boil. Let this reduce for 10 minutes.
• Place fillets on a serving platter or large plate and pour reduced marinade over the top. Serve immediately.

AMARETTO SALMON

Steps:

• Wash salmon and pat dry.
• Place skin side down on foil lined baking sheet.
• Season with salt and pepper, cover with a thin layer of dijon mustard.
• Sprinkle bread crumbers over salmon.
• Bake at 350 for 15-20 minutes depending upon thickness of salmon.
• When it is almost done, turn oven to broil, move salmon up and broil for 5 minutes or until breadcrumbs are golden brown.
• Remove from oven. Salmon should easily release from skin. Place on plates.
• While salmon is broiling, melt butter in a small saucepan.
• Add amaretto.
• Cook for one minute.
• Pour over salmon.
• I usually serve this with herb buttered noodles but it would also be really good with a nice rice pilaf.

ORIENTAL SALMON

Steps:

• Skin salmon and cut in small pieces. Poach in water.
• Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce.
• Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft.
• Add salmon and serve over rice.

ORIENTAL-STYLE SALMON FILLETS

Steps:

• Place the salmon fillet in a shallow non-metallic dish,.
• Mix together the oil, soy sauce, honey, ginger, green onions, lime zest, juice and the seasoning.
• Pour over the fillets and turn to coat.
• Cover and marinate in the refrigerator for 30 minutes to 1 hours.
• Lightly oil a baking tray.
• Lift the fillets and green onion out of the marinade and place on the baking tray.
• Brush the fillets with a little of the marinade, then cook for 3 minutes about 4-5 inches from broiler element on high.
• Turn over, brush with more of the marinade and broil for 3-5 minutes until cooked though.
• Garnish with lime wedges.