Auntie Ivy Slow Roast Salmon With Special Soy Recipes

PAN-ROASTED SOY-LACQUERED SALMON

Pan-Roasted Soy-Lacquered Salmon image

Provided by Tyler Florence

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup sake
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon light miso
1 head garlic, halved
1 (1-inch) piece fresh ginger, peeled, halved, and smashed
4 sprigs fresh cilantro
4 (6 to 8-ounce) salmon fillets, skin on
3 tablespoons peanut oil
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.
Heat the oven to 400 degrees F.
Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

SOY-GLAZED SALMON HAND ROLLS

Soy-Glazed Salmon Hand Rolls image

Unagi sauce is a sweet, thickened soy sauce traditionally used on grilled eel. Here, the simple sauce of soy sauce, sugar and mirin is enhanced with the addition of aromatic garlic and ginger, transforming it into a savory glaze for buttery salmon. Once the salmon is roasted and lacquered in the sauce, it becomes the perfect filling for customizable hand rolls. A perfect roll is assembled with the flaked salmon and some creamy avocado and crisp cucumbers for bites that are rich, fresh and crunchy all at once. Including cooked short-grain rice in the filling is traditional, but these rolls would be a great place to use other leftover grains like farro or quinoa.

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons neutral oil, such as safflower or canola
1/2 teaspoon minced garlic
1/3 cup low-sodium soy sauce
1/3 cup mirin
3 tablespoons granulated sugar
1/4 teaspoon black pepper
1/4 teaspoon kosher salt (Diamond Crystal), plus more for seasoning
1/2 teaspoon peeled grated ginger
1 (1 1/2-pound) skinless salmon fillet (preferably center-cut)
Toasted seaweed sheets, quartered
Cooked short-grain rice and wasabi paste (optional), for serving
3 Persian cucumbers, halved crosswise and cut lengthwise into thin spears
1 to 2 avocados, pitted and thinly sliced

Steps:

Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and ¼ teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes. Stir in ginger and remove from heat. You should have about ½ cup sauce; reserve half of the sauce in a small bowl for serving and set aside.
Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce.
Roast salmon for 5 minutes, then baste with the sauce that's dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice (if using), cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.

ALMOST AUNT SANDY'S SWEET AND SOUR SALMON

Almost Aunt Sandy's Sweet and Sour Salmon image

All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and bagels and lox, she made potage Parmentier, pesto pasta salad and, her masterpiece, sweet and sour fish in a shimmering aspic. In my version, I reduced sugar and substituted balsamic for the sharper wine vinegar. I added raisins and sliced lemons, an idea stolen from a similar recipe I found online. I eliminated the peppercorns, which were unpleasant to crunch, adding aromatic thyme instead. Finally, because I didn't want aspic, I substituted prepared fish broth for the mess of boiling bones. The broth was light and refreshing with a gentle acidity that was balanced by the sweetness of the raisins. And the fish was succulent and rich and suffused with flavor.

Provided by Melissa Clark

Categories easy, quick, appetizer

Time 40m

Yield 8 appetizer servings

Number Of Ingredients 13

Ingredients

6 cups fish broth
3 garlic cloves, smashed and peeled
1 bay leaf
Salt
freshly ground black pepper, to taste
1 small red onion, thinly sliced
1/2 bunch thyme
8 center-cut skin-on wild salmon fillets, 3 ounces each
1/2 cup golden raisins
1 small lemon, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons light brown sugar
Challah, for serving

Steps:

Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 9 grams

AUNTIE IVY: SLOW ROAST SALMON WITH SPECIAL SOY.

AUNTIE IVY: SLOW ROAST SALMON WITH SPECIAL SOY. image

Categories Fish Bake Healthy

Number Of Ingredients 6

Ingredients

Slow roast salmon
Ivy's special soy
Alternative sauce:
Grey Poupon
Milk
Light Mayo

Steps:

Place your piece of salmon fillet on a foil lined tray. Skin side down. A sprinkling of salt and pepper. Bake in a pre-heated 250F oven for 18-20 minutes. Eat with ivy's soy. Leftovers ate great cold. You can vary the sauce. A quick one would be mixing light mayo with Grey poupon and then thinning it out with a small amount of milk. To enhance the look, finely chopped chives. Because of the low temperature, I actually spray my Pyrex pie dish with some PAM and then place it directly on it. The skin of the salmon acts as an added buffer. With this prep, I do not eat the skin as it will be soft. Since I don't eat the skin, using foil in this instant is OK. for larger pieces. Due to the low temperature used, it would be helpful to take the salmon out of the fridge at least half hour before.

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