Glazed Salmon With Stir Fried Vegetables Recipes

SWEET GLAZED SALMON

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.

SPEEDY SALMON STIR-FRY

Steps:

• In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.

EASY STEAMED SALMON WITH VEGETABLES

Steps:

• Combine hoisin and Sriracha in a small bowl; mix well with a fork.
• Place a steamer in water in a stir-fry wok; bring water to a boil.
• Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
• Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

GLAZED SALMON WITH STIR-FRIED VEGETABLES

Steps:

• CUT first 4 ingredients into thin strips, and set aside.
• SPRINKLE salmon fillets evenly with salt.
• Place on a rack in a broiler pan coated with cooking spray.
• BROIL 6 inches from heat 10 to 13 minutes or until fish flakes with a fork.
• WHISK together jelly, next 4 ingredients, and, if desired, dill.
• COOK carrot and parsnip in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes.
• Add bell pepper and onions; cook 1 to 2 minutes or until crisp-tender.
• Remove vegetables from skillet, and keep warm.
• ADD jelly mixture to skillet, and cook, stirring constantly, 3 to 4 minutes or until thickened.

HOISIN SALMON FILLETS WITH STIR FRY VEGETABLES

Steps:

• I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.
• Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.
• Bake in preheated oven for 15-20 minutes (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 minutes) cook until fish flakes easily. Discard parsley sprigs.
• For the stir fry.
• Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.
• Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 minutes. Add snow peas and sprouts and stir fry until vegetables are just tender.
• To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.
• The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.

STICKY SALMON WITH CHINESE GREENS

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.