Pacific Rim Salmon Recipes

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PACIFIC RIM SALMON



Pacific Rim Salmon image

I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

PACIFIC RIM BARBEQUE SAUCE



Pacific Rim Barbeque Sauce image

This is an East-West fusion dish that is easy to prepare and gets rave reviews every time. Try it when you want a change from your regular barbeque preparation.

Provided by Kelly Joy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 10

1 cup ketchup
¾ cup brown sugar
¼ cup soy sauce
¼ cup sherry
2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 teaspoon grated ginger
¼ teaspoon Chinese 5-spice powder
¼ teaspoon freshly ground black pepper

Steps:

  • Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 12.6 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 472.7 mg, Sugar 10.6 g

PACIFIC RIM SALMON



Pacific Rim Salmon image

Here's a quicky, easy, tasty grilled salmon recipe that I found in the Daily Herald. Prep time includes marinading time.

Provided by Hey Jude

Categories     Asian

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup rice vinegar
2 -3 cloves garlic, to your taste,minced
2 tablespoons firmly packed brown sugar
2 tablespoons hoisin sauce
1 teaspoon ground ginger
2 teaspoons sesame seeds, toasted
1/2 teaspoon lemon pepper
2 1/2 lbs salmon fillets, with skin on
2 teaspoons black sesame seeds, toasted for garnish (optional)

Steps:

  • In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
  • Pour over the salmon in a shallow glass dish.
  • Cover and let marinate for 1 hour in the refrigerator.
  • Before preparing a hot fire, spray grill grate with non-stick cooking spray.
  • Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
  • Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
  • Serve immediately, sprinkled with the black sesame seeds.

PACIFIC RIM SALMON



Pacific Rim Salmon image

Make and share this Pacific Rim Salmon recipe from Food.com.

Provided by Ck2plz

Categories     Very Low Carbs

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely chopped ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting.
  • Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.

PAN-SEARED WILD PACIFIC KING SALMON WITH LEMON AND THYME POLENTA CAKE



Pan-Seared Wild Pacific King Salmon with Lemon and Thyme Polenta Cake image

Provided by Food Network

Categories     main-dish

Time P2DT12h45m

Yield 6 servings

Number Of Ingredients 18

2 cups water
2 cups milk
1 cup polenta
2 tablespoons lemon zest
2 tablespoons grated Parmesan
1 bunch fresh lemon thyme, picked
Olive oil, as needed
2 pounds wild Pacific king salmon
10 to 12 yellow pattypan squash, quartered
1 large green zucchini, diced
1 tablespoon minced shallots
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, minced
1/2 teaspoon fresh minced thyme
2 teaspoons sherry vinegar
1/4 cup demi-glace
1 tablespoon tomato concasse* (See Cook's Note)

Steps:

  • For the polenta cake:
  • Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** (See Cook's Note)
  • For the salmon:
  • Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results.
  • For the vegetables:
  • Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse.
  • To finish:
  • Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon.

SALMON DIP



Salmon Dip image

Number Of Ingredients 9

16 ounces smoked salmon
2 tablespoons lemon juice
1 bunch green onions, chopped
1/2 teaspoon liquid smoke
2 - 3 teaspoons horseradish
2 (8-ounce) packages cream cheese, softened
pepper to taste
1 - 2 tablespoon mayonnaise
red food coloring (optional)

Steps:

  • Mix all ingredients in order given. Cover and refrigerate for 1-2 hours before serving. May be served with your favorite crackers or vegetables.

Nutrition Facts : Nutritional Facts Serves

SALMON PâTé



Salmon Pâté image

Yield 2 cups

Number Of Ingredients 10

1 3/4 cups cooked salmon or 1 (15-ounce) can red salmon, drained
1 tablespoon nonfat mayonnaise
1/2 cup nonfat plain yogurt
2 cloves garlic, minced
1/4 teaspoon Tabasco
1 - 2 teaspoon dried dill weed
1/4 teaspoon (or less) Lite salt (omit if using canned salmon)
1/4 cup chopped green onions
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley

Steps:

  • Remove skin and bones from salmon. Combine all ingredients and mix thoroughly with a fork (not a food processor). Cover and chill in refrigerator. Serve with low-fat crackers or thinly sliced French bread.

Nutrition Facts : Nutritional Facts Serves

PACIFIC SALMON WITH ROASTED GARLIC



Pacific Salmon with Roasted Garlic image

Categories     Garlic     Bake     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Salmon     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

2 medium heads garlic, broken into separate cloves, peeled
1/2 cup (about) olive oil
3 tablespoons unsalted butter
8 6- to 7-ounce salmon fillets
4 teaspoons fresh lemon juice
4 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.
  • Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
  • Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

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