Green Salmon With Pineapple Tamarind Salad Recipes
KECAP MANIS GLAZED SALMON WITH PINEAPPLE SALAD AND TAMARIND DRES
This recipe is from the Thai Spirit Restaurant and from their newly published cookbook. I have modified it slightly leaving out a coconut garnish. Time does not include 4 hours marinating time.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Combine marinade ingredients in bowl and add salmon leave to marinate in fridge for at least 4 hours.
- Bring glaze ingredients to boil in pan and simmer 1 minute. Cool. Strain.
- Combine all dressing ingredients in bowl.
- Preheat oven to 200 Degrees Celsius.
- Sear slamon steaks in pan (which can go in oven) with 1 tbs vegetable oil on presentation side.
- Turn steaks over and pour over marinade.
- Place pan in oven and bake for 5 to 20 minutes depending on taste.
- Combine salad ingredients and toss with dressing.
- Divide salad onto individual serving plates.
- Top with salmon and drizzle glaze around.
Nutrition Facts : Calories 593.5, Fat 40.4, SaturatedFat 6.8, Cholesterol 106.2, Sodium 346.6, Carbohydrate 19.7, Fiber 3.7, Sugar 10.7, Protein 39
HERB CRUSTED SALMON WITH MIXED GREENS SALAD
My word, was this good. We made it on Monday and I am still thinking about it. I am trying to eat more salmon, and this recipe, along with the one posted before, are both terrific. I can't say enough good things about this salad, and with all the herbs growing in my garden to use for it...it was wonderful.
Provided by larchie
Categories Summer
Time 27m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Combine first seven ingredients in shallow dish; spray fish with cooking oil, both sides, sprinkle with salt, and dredge through mixture.
- Heat non-stick skillet to medium high heat, coat skillet with cooking spray. Add fish, cook three minutes one side. Reduce heat to medium, and carefully turn fish over; cook four minutes or until fish reaches desired level of doneness.
- In small bowl, whisk together lemon juice (about half the lemon from which you got your rind), olive oil, mustard, salt, and garlic. Mix together salad greens and onions (obviously, you don't have to use the spinach/romaine mixture, that is just what we did b/c it was what we had) in a large bowl; add dressing, toss to coat.
- Place salad on plate and top with salmon.
Nutrition Facts : Calories 504.6, Fat 18.9, SaturatedFat 3.3, Cholesterol 103.5, Sodium 1631.5, Carbohydrate 30.1, Fiber 5.3, Sugar 3.5, Protein 53
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