ASIAN SALMON
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Provided by Lynseey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g
ASIAN SALMON PATTIES
This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.
Provided by Jamiefeedsfamily
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
- Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
- Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g
ASIAN SALMON MEDALLIONS
For a special occasion or fancy weeknight supper, try these pretty salmon rounds from our Test Kitchen. Stuffed with a refreshing onion mixture and brushed with a sesame-flavored sauce, the grilled medallions have a delightful sweet and savory taste.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.
Nutrition Facts : Calories 380 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 168mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
ASIAN SALMON ROLL UPS
Make and share this Asian Salmon Roll Ups recipe from Food.com.
Provided by Darrinw2001
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain oranges, reserving 2 tablespoons of the liquid.
- Chop enough oranges to equal 1/2 cup and reserve the remaining oranges for a tossed green salad (which you should have on the side).
- Place the salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon of the soy sauce, lemon juice, garlic and ginger; mix well.
- Spoon a portion of the salmon filling on each tortilla; wrap and serve. In a small bowl, combine remaining 1/4 cup soy sauce, reserved Mandarin orange liquid and vinegar; mix well and serve as a dipping sauce.
Nutrition Facts : Calories 312.8, Fat 9.4, SaturatedFat 1.6, Cholesterol 32.6, Sodium 1072.5, Carbohydrate 36, Fiber 1.7, Sugar 6.4, Protein 22
SALMON ROLL-UPS
A take on sushi rolls. Tortilla's for the nori sheets and a spicy mix using wasabi and ginger in the dressing. Crunchy almonds, cucumbers, and red onions. Cilantro and bean sprouts would be nice options in these roll-ups.
Provided by Rita1652
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix dressing ingredients together.
- Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
- Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
SMOKED SALMON, CAVIAR AND CREAM CHEESE ROLL UPS
Simple yet sophisticated, these roll ups are colorful, flavorful and perfect for parties. Best of all, they come together in minutes.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 16 appetizers
Number Of Ingredients 5
Steps:
- In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the "sushi" cream cheese side up. Garnish the top with a small dollop of caviar.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE
Steps:
- To make marinade:
- In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
- Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade. Marinate salmon, turning pieces occasionally, 30 minutes.
- Make dipping sauce while salmon marinates:
- In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)
- Remove salmon from marinade and pat dry.
- Fill a small shallow baking pan or cake pan with warm water. Soak 4 sheets rice paper until very pliable, about 45 seconds. Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper. Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side. Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste. Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling. Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
- Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes. Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain. Repeat procedure with remaining spring rolls.
- Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.
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