SWEET GLAZED SALMON
This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.
Provided by Leeves
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
- Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g
HOMEMADE PONZU SAUCE
Make and share this Homemade Ponzu Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.
Nutrition Facts : Calories 208.4, Fat 0.2, Sodium 5551.5, Carbohydrate 44.6, Fiber 1.3, Sugar 31, Protein 10.8
BAKED SALMON ROLL WITH A SWEET PONZU SAUCE
My favorite sushi restaurant closed down becuase of the current economic situation. this was my husbands favorite roll couldn't. find any other place that made it. we created our own version. great for anyone who scared to try the raw stuff.this creates two rolls. very yummy!!!!!!!!!
Provided by cheshirekatt22
Categories Lunch/Snacks
Time 45m
Yield 2 ROLLS, 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash rice before cooking to remove as much of the starch as possible. water should run clear.cook your rice first i use my hand to measure the water but you can also just follow the direction on the package. after rice is done add 1/4 cup mirin, 1/4 cup sugar, 1/4 cup rice vinegar to the rice. mix well set aside to cool till touchable. while rice is cooling prep your filling and start your sauce.
- combine all sauce ingredients in small sauce pan. simmer till the liquid is reduce by half. remove from heat and place aside to cool.sauce should thicken while cooling.
- cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1/2 inch strips. i usually keep the cream cheese strips in the fridge till ready to use.
- peel and deseed your cucumber. cut into long slices. i feed the extra to my kids or make a asian cucumber salad.
- shredd your crab and set aside.
- it is a plus to have a sushi mat most can be bought at any asian market . i got mine for $2.99 very inexpensive. if you don't have one though use saran wrap.
- i take my sushi mat and place a piece of saran wrap on top of it. now take 1 sheet of your nori and place it one the saran wrap.
- place a handfull of rice on to of your nori. make sure to keep some cool water running to keep the rice from sticking to your hand. smooth rice all over your wrap just enough to cover try to make it as even as possible. now pick up your rice covered nori and flip it so the rice is now on the saran wrap. on the side closest to you place your filling. i generally start with the cream cheese 2 slices, then cucumbers 4 - 6 slices and enough crab to line the roll. for a person who likes spicy i sometimes add a few drops of a chili sauce.
- now its time to roll. the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect.
- pull the mat or saran wrap to cover the filling. give it s slight squeeze to make sure everything is tighly sealed. continue rolling the roll and squeeze again when you get to the end. make you the seam side is down. repeat with your second roll. make sure not to removed the saran wrap yet set your rolls aside. preheat oven to broil.
- make sure your salmon has no skin on it. i have my local store remove the skin i suggested a whole foods store if you have one. your fish monger will also tell you the best cuts he has currenly if you ask. cut into 1 1/2 to 2 inch strips.
- remove the top of your saran wrap on the roll but don't remove.
- place your salmon on top of the roll. place your saran wrap bake on the roll. squeeze the roll with your sushi mat or squeeze your saran wrap. this is the help the salmon form to the roll.
- using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape.
- spray a cookie sheet with pam. transfer roll to cookie sheet with saran wrap on to maintain shape.
- remove saran wrap it should come off easy after slicing through it.
- place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese.
- remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll.
- pour sauce over the roll to your liking.
- you may want to wait a couple of minutes to eat as filling maybe very hot.
- garnish with some thinly sliced green onions if you like.
- sit back and enjoy
- don't forget your chopsticks.
Nutrition Facts : Calories 1684.2, Fat 46.2, SaturatedFat 23.5, Cholesterol 194, Sodium 1721.5, Carbohydrate 258.7, Fiber 3.9, Sugar 88, Protein 51.5
SOY-GLAZED SALMON HAND ROLLS
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
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.
SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE
Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.
Provided by Kay Chun
Categories dinner, weekday, weeknight, noodles, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
- Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
- In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
- Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.
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