Grilled Candied Garlic Salmon On Crispy Rice Noodles And Baby Asian Greens Recipes

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

SALMON TERIYAKI WITH GARLIC NOODLES

Steps:

• Mix the teriyaki ingredients (soy sauce, mirin and sugar) in a small pan. Bring to the boil to dissolve the sugar, then bubble for about 3 mins till thickened.
• Cook the noodles and drain. Preheat the broiler and put a steamer on. Lay the salmon, skin-side down, on an oiled baking sheet, brush with olive oil, season with pepper and grill for 3 minutes Meanwhile, steam the pak choi for 3-4 minutes.
• Heat both the oils for the noodles in a wok, tip in the garlic and stir-fry for 1 minute
• Add the noodles and stir-fry for 1 minute Keep the noodles and pak choi warm.
• Turn the salmon over, brush with teriyaki sauce, and grill for 1 minute Brush again to glaze. Serve with noodles and pak choi, top with scallions, ginger and sesame seeds, and drizzle with remaining sauce.
• GIVE IT A FANCY FINISH:.
• Cut shreds of scallion and fresh root ginger, and leave in water in the fridge to crisp and curl. Scatter over the salmon.

GRILLED SALMON WITH RICE AND VEGETABLE SLAW

Steps:

• Make rice:.
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:.
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:.
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

GRILLED LEMON-GARLIC SALMON

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

GRILLED GLAZED SALMON

Steps:

• In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Coat the salmon filet lightly with SPLENDA® Granulated Sweetener. Place on grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done, when it flakes easily with a fork.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.