Ginger Garlic Salmon Steaks With Jalapenos Recipes

FAST SALMON WITH A GINGER GLAZE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.

GINGER GARLIC SALMON STEAKS WITH JALAPENOS

Steps:

• In the work bowl of a blender or food processor, combine all the ingredients except the fish.
• Blend until a fine paste is formed.
• Scrape into a bowl.
• Add the salmon steaks and mix well to coat the steaks on both sides.
• Cover and refrigerate for at least 2 hours.
• Heat the barbecue or broiler to high.
• Place the salmon steaks on the grill or 4 inches (10 cm) away from the broiler element and grill 3-4 minutes on each side for medium, brushing with the marinade.
• Serve immediately.

POACHED GINGER SALMON STEAKS

Steps:

• In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.

QUICK-SEARED GARLIC-GINGER JALAPENOS

Steps:

• Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

GINGER SALMON STEAKS

Steps:

• Mix butter, soy sauce, garlic and ginger in a bowl.
• Heat oil in a nonstick skillet over medium high heat.
• Add salmon and dot with half the butter mixture.
• Cook about 5 minutes or until browned on one side.
• Turn, dot with remaining butter and cook another 4-5 minutes until salmon flakes easily.
• Garnish with lime slices.

SALMON WITH GARLIC AND GINGER

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

LEMON-GARLIC SALMON STEAKS

Steps:

• Preheat oven to 350°. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute. , Arrange salmon steaks in a greased 13x9-in. baking dish. Combine lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.