Asian Salmon And Coleslaw Recipes

CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI

Steps:

• Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
• Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
• Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
• Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
• Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

ASIAN SALMON AND COLESLAW

Steps:

• Place the marinade for the Salmon in a ziplock bag and mix to combine
• Add the salmon to the marinade and give it a little shake to coat well
• Marinate the Salmon for an hour. Take it out of the fridge 30 minutes before cooking and place the on a plate to allow excess marinade to drain off
• Pour the remaining marinade into a small saucepan and simmer for about 3-5 minutes on a low heat. Set aside for basting the Salmon and some for serving
• Place the Salmon on a lined oven tray. Drizzle some olive oil over. Using the grill function cook the salmon, skin side down for about 10 minutes or until salmon is cooked. This will depend on how thick the salmon is. Halfway through you can baste the salmon with some of the sauce
• Once removed from oven pour the excess sauce over. Sprinkle some toasted sesame seeds on top and serve with the coleslaw
• Combine all the ingredients for the dressing and set aside
• Mix all the slaw ingredients, including the spring onion and coriander
• Whisk the Asian Slaw dressing and pour it into the slaw, toss well and serve. Garnish with sesame seeds or peanuts

THAI SALMON ON ASIAN SLAW

Steps:

• Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
• In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
• In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
• To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.

SALMON FISH TACOS WITH ASIAN SLAW

Steps:

• Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
• Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
• Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.