Oriental Salmon Recipes

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

ASIAN SALMON

Steps:

• Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
• If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
• If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.

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.

ASIAN SALMON PATTIES

Steps:

• Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
• Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
• Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

ORIENTAL SALMON

Steps:

• Skin salmon and cut in small pieces. Poach in water.
• Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce.
• Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft.
• Add salmon and serve over rice.

ORIENTAL-STYLE SALMON FILLETS

Steps:

• Place the salmon fillet in a shallow non-metallic dish,.
• Mix together the oil, soy sauce, honey, ginger, green onions, lime zest, juice and the seasoning.
• Pour over the fillets and turn to coat.
• Cover and marinate in the refrigerator for 30 minutes to 1 hours.
• Lightly oil a baking tray.
• Lift the fillets and green onion out of the marinade and place on the baking tray.
• Brush the fillets with a little of the marinade, then cook for 3 minutes about 4-5 inches from broiler element on high.
• Turn over, brush with more of the marinade and broil for 3-5 minutes until cooked though.
• Garnish with lime wedges.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

AMARETTO ORIENTAL SALMON

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine Amaretto, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt, whisk well to combine. Add salmon fillets and cover with plactic wrap to marinate in refrigerator for 1 hour.
• Lightly coat a shallow roasting pan with vegetable oil spray. Place the salmon in the pan, skin side down, and bake for 10 minutes.
• In a small saucepan pour the remaining marinade and bring to a boil. Let this reduce for 10 minutes.
• Place fillets on a serving platter or large plate and pour reduced marinade over the top. Serve immediately.

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.

BAKED ORIENTAL SALMON

Steps:

• In a bowl combine marinade ingredients.
• Place salmon in a glass baking dish-pour the marinade over the fillets.
• Let stand 10 minutes at room temp.
• Bake at 425: 10-15 minutes basting once or twice with the pan juices until the fish flakes easily with a fork.

ORIENTAL SALMON

Steps:

• Place the salmon fillets in a tin or ovenproof dish and drizzle generously with the light soy sauce and toasted sesame oil.
• Slice the preserved ginger thinly and place three slices on top of each fillet, then spoon a teaspoon of syrup from the jar over each.
• Add a generous slug each of dry sherry and white wine. Sprinkle over the capers and a good grinding of black pepper. Sprinkle lightly with dried tarragon or a few fresh tarragon leaves.
• Cover with foil and bake in the oven at 160 fan for 20 - 25 minutes depending on the thickness of the salmon fillets.
• Garnish with fresh watercress leaves to serve.