Gluten Free Japanese Lacquered Salmon Recipes

GLUTEN-FREE JAPANESE LACQUERED SALMON

Gluten-Free Japanese Lacquered Salmon image

This high-flavored marinade using fresh gingerroot and soy sauce makes the salmon sing!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

3/4 cup orange juice
1/2 cup white wine
1/4 cup ketchup
1/4 cup gluten-free low-sodium soy sauce
2 tablespoons honey
1 teaspoon gluten-free white miso
5 cloves garlic, crushed
1 piece (1 inch) gingerroot, peeled, crushed
4 salmon fillets, skin on (4 oz each)
1 teaspoon olive oil
Fresh cilantro leaves
Lime wedges
Hot cooked brown rice, as desired

Steps:

In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.

Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

PAN-ROASTED SOY-LACQUERED SALMON

Pan-Roasted Soy-Lacquered Salmon image

Provided by Tyler Florence

Categories main-dish

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.

LACQUERED SALMON

Lacquered Salmon image

Make and share this Lacquered Salmon recipe from Food.com.

Provided by Sharon123

Categories Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 salmon fillets, 1 inch thick
1 green onion, chopped
1 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon fresh gingerroot, peeled,minced
1 tablespoon sherry wine
1 -2 tablespoon honey
1 dash Tabasco sauce
1/2 teaspoon ground black pepper
1 clove garlic
1/4 teaspoon ground turmeric

Steps:

Puree sauce ingredients in a blender until almost smooth (can be prepared 1 day ahead,cover and refrigerate).
Preheat oven to 400F.
Lightly oil a baking dish.
Place fillets, skin side down in dish, pouring half of sauce over fish.
Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce and adding 1/3 c water to dish if sauce begins to burn.
Arrange fish on platter pouring sauce over.

Nutrition Facts : Calories 485.9, Fat 14.5, SaturatedFat 2.3, Cholesterol 165.4, Sodium 4237.9, Carbohydrate 11.7, Fiber 0.8, Sugar 5.8, Protein 71.2

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