Pf Chang Style Steamed Sockeye Salmon Recipes
P.F. CHANG-STYLE STEAMED SOCKEYE SALMON
I clipped this from a magazine. I've never had this from P.F. Chang's but I've made this recipe a few times and it's good (healthy) because it's steamed. Note: I did go off this recipe and made it to my taste, such as when cooking the veggies, I used less oil and a bit of chicken broth to "steam" the veggies and for more flavor I added a bit of chopped garlic to that as well. Also I added to the sauce since it's too bland for my taste, I added more sugar, some chopped garlic, some mirin, and a little ginger (refer to "All purpose stir fry sauce #87748). For best results do not use any Atlantic or atlantic farmed salmon. I have substituted broccoli florets for the asparagus (I forgot to buy it). Serve with brown or white rice.
Provided by JMigs0
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450°F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet.
- Brush each piece of salmon with 1 tsp sesame oil; season with salt and pepper. Place in parchment with ginger and green part of scallions on top. Fold parchment to make some sort of envelope or package for steaming fish. (Place on top of baking dish).
- Bake for about 8 minutes or until salmon is barely opaque in center.
- Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking.
- Add mushrooms, asparagus and bok choy and stir-fry for about 2-3 min until veggies are crisp-tender. Add tomatoes and stir-fry until just hot. Transfer to serving platter or 4 serving plates.
- Remove pan from oven. Careful opening the.
- packages of the steam. Place salmon on top of vegetables.
- Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables.
- Optional: garnish with white part of scallions and thin strips of ginger.
Nutrition Facts : Calories 399.6, Fat 16.4, SaturatedFat 2.6, Cholesterol 77.4, Sodium 2431.7, Carbohydrate 20.7, Fiber 6.5, Sugar 8.9, Protein 45.1
SAKE-STEAMED SOCKEYE SALMON WITH SAKE BUTTER
This delicious dinner recipe is courtsey of Tom Douglas.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 10
Steps:
- Fill a large saucepan or wok with 2 cups water. Add lemongrass, sake, ginger, star anise, and orange peel. Bring to a boil. Spray the bottom interior of a bamboo steamer with cooking spray and set over saucepan; add salmon fillets. Cover and steam until salmon is just cooked through, 4 to 5 minutes. Serve over white rice with sake butter and lime wedges.
P.F. CHANG'S SPICY CHICKEN RECIPE
Source: Posted by LladyRusty 30 January 2001 at 4:00am - from P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks
Provided by casseh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Diced chicken breast lightly coated with potato starch.
- Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
- Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
- * Add spices to taste.
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 3.7, Cholesterol 45.9, Sodium 71.1, Carbohydrate 10.2, Fiber 0.2, Sugar 7.5, Protein 15.2
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