HOISIN-GLAZED SALMON
A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
Provided by Lisa Arlotti
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g
SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER
Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
- For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
- For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
- While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.
MIRJ'S HUNGARIAN/THAI SALMON
Make and share this Mirj's Hungarian/Thai Salmon recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- While the salmon is still partially frozen, cut into serving pieces.
- I usually serve this as an appetizer so the pieces are smallish squares.
- Place the salmon in a large pot and cover with water.
- Throw in the handfuls of paprika and lemon grass.
- Add the salt and pepper.
- Bring the whole thing to a rolling boil and let cook for 20 minutes.
- Don't treat the fish delicately, it can take it, don't worry.
- Turn off the heat, let sit for about 10 minutes, then remove with a slotted spoon.
- Chill for at least two hours and serve.
- Note: You can substitute a whole[b]washed[/b] lemon, cut into slices, if you don't have lemon grass at hand.
Nutrition Facts : Calories 217.3, Fat 6.4, SaturatedFat 1, Cholesterol 88.7, Sodium 116, Carbohydrate 4.4, Fiber 1.3, Sugar 0.4, Protein 34.7
MIRIN-GLAZED SALMON
This recipe appears in the November supplement of Good Housekeeping, compliments of Nigella Lawson. The photo looks amazing and I can't wait to make it.
Provided by dojemi
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow dish that will hold the salmon, mix mirin, sugar and soy.
- Add salmon to mixture, turning to coat.
- Marinate 5 minutes, turning over once.
- Heat large skillet on medium-high.
- Add salmon, reserving marinade, and cook 4 minutes.
- Turn salmon over, add marinade and cook 3-4 minutes longer.
- Transfer salmon to platter.
- Stir rice vinegar into drippings in skillet; pour over salmon and garnish with green onions.
- Server with ginger in you like.
Nutrition Facts : Calories 200, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.3, Sodium 1176.8, Carbohydrate 15.3, Fiber 0.1, Sugar 13.8, Protein 24.3
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