Pan Seared Salmon With Wasabi Dressing And Bok Choy Recipes

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GLAZED SALMON AND BOK CHOY SHEET PAN DINNER



Glazed Salmon and Bok Choy Sheet Pan Dinner image

This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 small bunch thin asparagus (about 10 ounces), tough ends snapped off
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
4 teaspoons hoisin sauce
4 baby bok choy (about 10 ounces), halved lengthwise
1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon)
1 scallion, thinly sliced on a bias

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
  • Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
  • Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES



Pan-seared Salmon served with Wasabi Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 45

8 (6-ounce) skinless salmon fillets
Salt and pepper
3 tablespoons olive oil
Wasabi Mashed Potatoes, recipe follows
1/2 cup Miso and Plum Sauce, recipe follows
3/4 cup Cilantro and Mint Vinaigrette, recipe follows
1/4 cup green onions, julienne
1/4 cup cilantro sprigs
1 cup spinach leaves
1 cup watercress leaves
2 pounds baking potatoes, like russets, peeled and quartered
1 cup heavy cream, heated
4 ounces butter, cut into pieces
1 tablespoon wasabi paste
Salt and freshly ground black pepper
2 tablespoons peanut oil
1/4 cup peeled, smashed garlic
1 cup peeled, sliced shallots
3-inch piece ginger, peeled, sliced, smashed
1/2 bunch green onions, cut into 2-inch pieces
1 star anise, crushed
1 teaspoon black peppercorns, crushed
2 cups plum wine
2 cups Port
1 cup red wine
1/2 cup lamb demi-glace
2 cups chicken stock
1/3 cup raspberry or blackberry puree
1 teaspoon red miso paste
1 teaspoon neriume (Japanese apricot paste)
4 tablespoons butter
Salt, pepper, and sugar
1 tablespoon mustard powder
1 tablespoon water
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1 egg yolk*
2 tablespoons peanuts, toasted
2 tablespoons cashews, toasted
2 tablespoons lemon juice
1/8 cup pickled ginger
2 tablespoons pickled ginger vinegar
1 cup peanut oil
Salt and freshly ground black pepper
Sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
  • Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
  • In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
  • Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
  • In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
  • Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
  • Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
  • In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
  • about 1 1/2 cups vinaigrette

SALMON WITH WASABI SAUCE AND BABY BOK CHOY



Salmon with Wasabi Sauce and Baby Bok Choy image

Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 11

1/2 cup light mayonnaise
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice (from 2 limes)
2 to 3 teaspoons wasabi paste
1 piece (1 1/2 inches long) fresh ginger, peeled and finely chopped
Coarse salt and ground pepper
1 tablespoon vegetable oil
4 skinless salmon fillets, (6 to 8 ounces each)
1/2 cup mirin
1 tablespoon soy sauce
4 heads baby bok choy (1 1/4 pounds total), halved lengthwise

Steps:

  • In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
  • In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
  • Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.

SALMON WITH SOY-HONEY AND WASABI SAUCES



Salmon with Soy-Honey and Wasabi Sauces image

Categories     Wine     Broil     Marinate     Quick & Easy     Horseradish     Lime     Salmon     Spring     Honey     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

For salmon
1/2 cupmirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet
For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Accompaniment: lime wedges

Steps:

  • Marinate salmon:,
  • Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
  • Preheat broiler.
  • Make sauces:
  • Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
  • Stir together wasabi powder and water in a small bowl.
  • Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
  • Serve salmon drizzled with sauces.

PAN-SEARED SALMON WITH WASABI DRESSING AND BOK CHOY



Pan-Seared Salmon with Wasabi Dressing and Bok Choy image

Excellent meal with complementary flavors. Best paired with rice.

Provided by Dara

Categories     Asian Recipes

Time 30m

Yield 4

Number Of Ingredients 15

¼ cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon wasabi paste
1 clove garlic, minced
½ teaspoon grated ginger
1 tablespoon water, or as needed
salt and ground black pepper to taste
2 tablespoons vegetable oil, divided
2 scallions, thinly sliced, whites and greens separated
2 cloves garlic, minced
½ teaspoon grated ginger
2 heads bok choy, ends trimmed and leaves separated
1 tablespoon water
4 (6 ounce) salmon fillets
salt and ground black pepper to taste

Steps:

  • Combine mayonnaise, lime juice, wasabi paste, 1 clove garlic, and 1/2 teaspoon ginger in a small bowl. Add just enough water to give dressing a drizzling consistency. Season with salt and pepper.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add white parts of the scallions, 2 cloves garlic, and 1/2 teaspoon ginger. Stir until softened, about 2 minutes. Add bok choy and 1 tablespoon water. Cook until leaves wilt, about 3 minutes. Season with salt. Transfer bok choy mixture to a plate.
  • Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Pat salmon dry with paper towels; season with salt and pepper. Place salmon skin-side down in the skillet. Cook until skin is crispy, about 6 minutes. Flip salmon and reduce heat to medium. Cook until flesh is opaque, about 4 minutes more.
  • Transfer salmon to serving plates; drizzle wasabi dressing on top. Garnish with green parts of the scallions. Serve bok choy mixture alongside.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 8.2 g, Cholesterol 79.9 mg, Fat 28 g, Fiber 2.6 g, Protein 39.7 g, SaturatedFat 4.9 g, Sodium 400.9 mg, Sugar 3.2 g

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