Chinese Style Flavorful Salmon Recipes

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ASIAN SALMON



Asian Salmon image

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

2 pounds salmon fillets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
3 cups water

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

GLAZED ASIAN-STYLE SALMON FILLET



Glazed Asian-Style Salmon Fillet image

I love to cook and usually try a new recipe at least once a week. This salmon has wonderful flavor. I've served it to company several times, and they always love it. --Sherry West of New River, Arizona

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/8 teaspoon sesame oil
1 salmon fillet (1-1/2 pounds)

Steps:

  • In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.

Nutrition Facts : Calories 233 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CHINESE FIVE-SPICE SALMON



Chinese Five-Spice Salmon image

Make and share this Chinese Five-Spice Salmon recipe from Food.com.

Provided by JackieOhNo

Categories     Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs salmon fillets
1 tablespoon olive oil
2 teaspoons Chinese five spice powder
1 tablespoon brown sugar
1 teaspoon lime zest
1/2 lime, juice of
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes (optional)
salt and pepper
1 tablespoon sesame oil
2 cups sliced shiitake mushrooms
2 teaspoons peeled grated fresh gingerroot
4 cups sliced bok choy, steamed

Steps:

  • Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
  • Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
  • Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.

CHINESE-STYLE FLAVORFUL SALMON



Chinese-Style Flavorful Salmon image

DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.

Provided by Dr. Jenny

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets, with skin
fresh cilantro, for garnish
1/4 cup flour
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil
2 sprigs green onions, finely chopped
1 inch fresh ginger, finely minced
1 garlic clove, finely minced

Steps:

  • In a bowl, mix all the sauce ingredients.
  • Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
  • Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
  • Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
  • Serve, garnishing with cilantro.

STICKY SALMON WITH CHINESE GREENS



Sticky salmon with Chinese greens image

A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger

Provided by Good Food team

Time 20m

Number Of Ingredients 9

4 skinless salmon fillets , 150g/4oz each
3 tbsp oyster sauce
2 tbsp teriyaki sauce
1 tbsp honey
1 tbsp oil (a mix of vegetable and sesame)
1 tbsp finely grated fresh root ginger
1 garlic clove , finely sliced
1 red chilli , deseeded amd finely sliced
500g mixed green vegetables - we used bok choi, sugar snaps and broccoli

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
  • Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

Nutrition Facts : Calories 354 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 2.81 milligram of sodium

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