Honey Ginger Glazed Salmon And Risotto Recipes

ASIAN SALMON WITH HONEY GINGER GLAZE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.

HONEY GINGER GLAZED SALMON

Steps:

• In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
• Lay salmon fillet in large dish or tray.
• Pour Honey-Ginger Orange marinade over salmon.
• Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
• Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
• When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium. Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C]. If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch. NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
• Remove salmon from grill and allow to rest for 10 minutes before serving.
• While the salmon is resting, strain the leftover marinade.In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.Remove sauce from heat and whisk in one tablespoon of butter.
• Serve salmon on a bed of fresh greens and top with marinade reduction.

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

HONEY GINGER SALMON WITH ASPARAGUS AND MUSHROOM RISOTTO

Steps:

• Place the fillets of salmon in a large zip locked bag. For the ginger you can grate a tablespoon for more of an intense ginger flavor. If you want to tone it back, you can chop .5-1 cm slices right off of the root - this is also a quicker method and easy if you don't have a way to grate the root. Mix all ingredients for the marinade (ginger, soy sauce, white wine, lemon, honey, salt & pepper) then pour it into the bag and allow the fish to marinate for 1-2 hours in the fridge. The longer you marinate the more flavorful the ending result will be. When the fish is almost done marinating, preheat oven to 375˚ Line a baking sheet with a layer of aluminum foil, then evenly space out the fillets. Bake for 15 minutes. Start preparing the asparagus and risotto. I just used a bag of Mushroom Risotto from Trader Joe's which you just stir in a saucepan for about 10 minutes. In another pan pour in a little olive oil then lay down your asparagus evenly throughout the pan. Sprinkle on some salt and pepper and stir until it looks flexible but still slightly firm. If overcooked, they will come out overly floppy. Glaze takes only a minute or two to prepare, just add the butter and brown sugar to a saucepan and melt. Continuously mix with a silicon spatula as to not burn the sugar to the bottom of the pot. When the salmon has finished cooking, pour the glaze over each piece and place back in the other for another 5 minutes. Nom! Honey Ginger Salmon with Asparagus and Mushroom Risotto

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

HONEY-GLAZED BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.
• Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.
• Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

HONEY GINGER SALMON

Steps:

• Spray grill rack with nonstick spray before starting the grill.
• In bowl combine the juice, soy sauce, honey, onion, ginger and garlic powder. Mix well.
• Reserve 1/3 cup for basting; cover and refrigerate.
• Pour remaining marinade into large bag or dish; add salmon and turn to coat.
• Seal bag or cover dish and regrigerate 30 minutes, turning 2-3 times.
• Heat grill to medium-hot heat.
• Drain and discard marinade.
• Place salmon skin side down on grill.
• Grill, covered 5 minutes.
• Baste with reserved marniade.
• Grill 8-10 minutes longer until done to your taste.

HONEY-GINGER SALMON

Steps:

• Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend.
• Preheat broiler. Brush salmon steaks with oil. Sprinkle with salt and pepper. Brush with some of honey-ginger glaze. Broil salmon until opaque in center, basting occasionally with remaining glaze, about 4 minutes per side. Transfer salmon steaks to plates; serve.